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.
Nutrition Facts
| 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.
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