Heat oil in large nonstick skillet over med.high heat. Sprinkle the chicken with rosemary and pepper. Add the cutlets to the skillet and cook until browned, 2-3 min. per side. Transfer the chicken to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, over med. heat until onion is tender. Add vinegar and cook, stirring occasionally, until vinegar is almost evaporated. Stir in the tomatoes, broth and salt. Cook, stirring, until the tomatoes begin to soften and the sauce begins to thicken slightly, about 5 minutes. Stir in basil and orange zest.
Return chicken and juices to the skillet and heat through. Place 1 cutlet on each plate, top with 1/3 c. tomato mixture.