Pleasantville Chicken

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Grease a rack and place it in a 15x10-inch baking pan.

Step 3 -In a shallow bowl, mix the breadcrumbs, 2 tablespoons of the thyme, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Step 4 -In a separate shallow bowl, add the flour.

Step 5 -In a third shallow bowl, add the beaten egg.

Step 6 -Dip the chicken in the flour, shaking off the excess.

Step 7 -Dip the flour-coated chicken in the egg and then in the breadcrumb mixture, patting to help the coating adhere.

Step 8 -Place the dredged chicken on the prepared rack on the baking pan and bake until the chicken reaches an internal temperature of 165 degrees F, about 15 minutes.

Step 9 -In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 5 minutes.

Step 10 -Using a slotted spoon, transfer the bacon to paper towels to drain.

Step 11 -Reserve 2 tablespoons of the drippings in the pan, discarding the remaining drippings.

Step 12 -Add the tomatoes, the red wine vinegar, the brown sugar, the remaining salt, and the remaining pepper to the drippings and cook, while stirring, until the tomatoes are tender, about 2-3 minutes.

Step 13 -Stir in the cooked bacon and the remaining thyme.

Step 14 -Serve the tomatoes with the chicken.