Pan Seared Chicken with Roasted Tomato Sauce

• 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
• 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
• 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

1. Preheat the oven to broil.
2. Adjust the top rack to about 6 inches from the heat.
3. Cut the tomatoes in half and put them onto a baking sheet, cut-side up.
4. Drizzle over 1 tablespoon canola oil and season with salt and pepper.
5. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
6. Reserve 4 halves for the Round 2 Recipe French Stew.
7. While the tomatoes are cooking, remove the breast meat from the bone.
8. Slice each piece across horizontally to get 4 large, thin pieces.
9. In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.
10. Sprinkle the chicken pieces with salt and pepper.
11. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes.
12. Turn them over and brown the other side, 2 to 3 minutes.
13. Remove the chicken from the skillet, cover and keep warm.
14. Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
15. Stir in the mustard and oregano and bring to a simmer.
16. Add the tomatoes and their juices from the baking sheet.
17. Break apart the tomatoes with a wooden spoon or potato masher.
18. Add the butter and let cook until the butter is melted, about 2 minutes.
19. Taste and season with salt and pepper.
20. Return the chicken pieces to the pan along with any accumulated juices.
21. Cook for another 2 minutes to heat the chicken through and blend the flavors.
22. In a medium skillet over medium-high heat, add the oil.
23. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes.
24. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth.
25. Cook until everything is hot and bubbling, 3 to 5 minutes.
26. Meanwhile, in a small skillet over medium heat, melt the butter.
27. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
28. To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
29. Cook the bacon in a large skillet, working in batches, until it is crisp.
30. Drain on a plate lined with a brown paper bag or paper towels.
31. Chop into 1/2-inch pieces.
32. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
33. Add the onions and cook until they are soft, about 5 minutes.
34. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
35. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes.
36. Stir in the bacon and parsley.
37. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

tomatoes, canola oil, kosher salt, chicken, chicken broth, brown mustard, fresh oregano, unsalted butter, canola oil, sausage, tomato halves, beans, chicken broth, unsalted butter, breadcrumbs, bacon, kosher salt, yellow onion, garlic, tomatoes, red beans, parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/pan-seared-chicken-with-roasted-tomato-sauce-recipe.html (may not work)