6 whole skinless, boneless chicken breasts
1 lg. onion, thinly sliced
2 tablespoons lemon juice
2 teaspoons grated lemon rind
2 sprigs parsley
1 bay leaf
6 peppercorns
3 cloves garlic, minced
Salt to taste
Chicken broth to cover
2 tablespoons butter
4 tablespoons breadcrumbs

Place chicken breasts in a layer in large skillet. Top with onion, lemon juice, lemon rind, parsley, bay leaf, peppercorns and salt. Pour over enough chicken broth to cover.

Bring to a boil, cover, reduce heat to medium/low and cook 10-15 minutes or until chicken is tender. Add 2 tablespoons butter and 4 tablespoons bread crumbs. Remove from heat and allow to cool in its liquid.

In the meantime, prepare sauce:

LEMON-BASIL SAUCE:

3/4 c. firmly packed fresh basil leaves
1/4 c. firmly packed parsley leaves
3 tbsp. chicken broth
Salt and freshly ground pepper to taste

Add all sauce ingredients to food processor or blender and pulse until just combined.

With a slotted spoon, remove chicken from broth and place on platter. Spoon sauce over chicken and garnish with basil leaves and cherry tomatoes. May serve additional sauce on side.