Main
Recipes
Main Ingredients
Meat and Poultry
chicken
Pan Seared Chicken with Roasted Tomato Sauce (Sandra Lee) Recipe

Pan Seared Chicken with Roasted Tomato Sauce (Sandra Lee) Recipe

Posted by

Rate It!

Pan Seared Chicken with Roasted Tomato Sauce (Sandra Lee)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

6 plum tomatoes
2 tbsp canola oil
kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 lb)
1/2 cup chicken broth
1 tbsp spicy brown mustard
1 tbsp chopped fresh oregano
3 tbsp unsalted butter , cut into pieces
2 tsp canola oil
2 sausage links, any kind, cut into 1/2-inch-thick rounds
4 roasted tomato halves, from pan seared chicken
1 1/2 cups beans with bacon, from and bacon
1/2 cup chicken broth
1 tbsp unsalted butter
1/4 cup breadcrumbs
8 oz bacon
kosher salt
1 medium yellow onion, chopped
2 tbsp chopped garlic
2 plum tomatoes, chopped
two 15-oz cans red beans, drained and rinsed
1 tbsp chopped fresh parsley
freshly ground black pepper

Directions:

Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
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. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
Round 2 Recipe: French Stew:
In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
Beans and Bacon Macaroni:
Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1519.76 Kcal (6363 kJ)
Calories from fat	833.73 Kcal
		% Daily Value*
Total Fat	92.64g	143%
Cholesterol	181.66mg	61%
Sodium	2170.12mg	90%
Potassium	1179.35mg	25%
Total Carbs	123.16g	41%
Sugars	4.47g	18%
Dietary Fiber	6.31g	25%
Protein	47.91g	96%
Vitamin C	26.9mg	45%
Vitamin A	0.1mg	5%
Iron	3.2mg	18%
Calcium	164.9mg	16%

Amount Per 100 g
Calories	228.77 Kcal (958 kJ)
Calories from fat	125.5 Kcal
		% Daily Value*
Total Fat	13.94g	143%
Cholesterol	27.35mg	61%
Sodium	326.67mg	90%
Potassium	177.53mg	25%
Total Carbs	18.54g	41%
Sugars	0.67g	18%
Dietary Fiber	0.95g	25%
Protein	7.21g	96%
Vitamin C	4.1mg	45%
Iron	0.5mg	18%
Calcium	24.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy Tomato Soup

Canola oil, Chopped onion, Ground cumin, Kosher salt and 7 more..
Open-Faced French Country Omelet

Thick-sliced bacon, finely chopped and 8 more..
Couscous With Lemon and Watercress

Unsalted butter, Salt, Instant couscous (about 7 oz) and 7 more..
Jagerschnitzel

Oil, Boneless pork or 1 lb veal cutlet, Salt and pepper and 11 more..
Gratin of Cauliflower With Gruyere

Head cauliflower, trimmed and cut into florets (about 2 l... and 12 more..
Gratin of Cauliflower with Gruyère

Head cauliflower, trimmed and cut into florets (about 2 l... and 12 more..
Emilia's Cuban Black Beans

Bacon, chopped, Achiote (annatto) seeds and 14 more..
Chicken, Bacon and Rice

Chicken breasts, Bacon, Olive oil, Yellow onion, sliced and 9 more..
Spring Lamb Stew (Alexandra Guarnaschelli)

Canola oil and 15 more..
Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco

Bacon , cooked crisp and crumbled and 19 more..