Place each chicken breast between two pieces of heavy-duty plastic wrap. Using meat mallet, pound chicken breast to 1/4 -inch thickness. Mix 1/2 cup olive oil, garlic, lemon zest, salt and pepper in shallow dish and place chicken in marinade. Set aside for 30 minutes.
Score and blanch tomatoes and refresh in bowl of ice water. Peel and slice tomatoes in half. Place them cut side up on roasting tray or cookie sheet. Mix 6 tablespoons olive oil, balsamic vinegar, sugar, salt and pepper and drizzle over tomato halves. Scatter with minced garlic and chopped parsley. Roast at 250° for 45 minutes.
Meanwhile, heat 2 tablespoons olive oil in large nonstick sauté pan. Sauté chicken paillards over medium-high heat until done, about 3 minutes per side.
Top each chicken paillard with 2-3 tomato halves, and serve immediately.
Lemon Chicken Paillard with Oven-Roasted Tomatoes
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.