Pan Seared Chicken with Roasted Tomato Sauce Recipe

Pan Seared Chicken with Roasted Tomato Sauce

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings): Calories 1061, Total Fat 55 g, Saturated Fat 18 g, Carbohydrates 66 g, Dietary Fiber 16 g, Sugar 15 g, Protein 76 g, Cholesterol 223 mg, Sodium 1712 mg
• Total: 35 min
• Prep: 15 min
• Cook: 20 min

Ingredients:

• 6 plum tomatoes
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
• 1/2 cup chicken broth
• 1 tablespoon spicy brown mustard
• 1 tablespoon chopped fresh oregano
• 3 tablespoons unsalted butter, cut into pieces

Round 2 Recipe: French Stew

• 2 teaspoons canola oil
• 2 sausage links, any kind, cut into 1/2-inch-thick rounds
• 4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce
• 1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter
• 1/4 cup breadcrumbs

Beans and Bacon Macaroni

• 8 ounces bacon
• Kosher salt
• 1 medium yellow onion, chopped
• 2 tablespoons chopped garlic
• 2 plum tomatoes, chopped
• Two 15-ounce cans red beans, drained and rinsed
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper

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Directions

1. Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
2. Cut the tomatoes in half and place them on a baking sheet, cut-side up. Drizzle with 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and just starting to brown around the edges, 6 to 8 minutes. Set aside 4 halves for the Round 2 Recipe French Stew.
3. While the tomatoes are roasting, remove the breast meat from the bone. Slice each piece horizontally to create 4 large, thin pieces.
4. In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Season the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Flip and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover, and keep warm.
5. Return the same skillet to medium heat, add the chicken broth, and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the roasted tomatoes and their juices from the baking sheet. Break the tomatoes apart with a wooden spoon or potato masher. Add the butter and cook until melted, about 2 minutes. Taste and adjust seasoning with salt and pepper. Return the chicken pieces to the pan along with any juices. Cook for another 2 minutes to heat the chicken and blend the flavors.

Round 2 Recipe: French Stew

1. In a medium skillet over medium-high heat, add the oil. When hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Reduce heat to medium and add the reserved tomatoes, reserved beans, and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
2. Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until golden brown, about 5 minutes.
3. To serve, divide the sausage and beans between 2 bowls and spoon the breadcrumbs on top.

Beans and Bacon Macaroni

1. Cook the bacon in a large skillet, working in batches, until crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
2. Remove all but 1 tablespoon of the bacon fat from the skillet and place over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to burn the garlic. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

Recipe copyright Sandra Lee, 2011

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