Pour tomatoes into a medium saucepan, breaking up the large chunks with a fork.
Add all remaining ingredients, cook to boil, then reduce heat, and simmer on low for about 45 minutes. The recipe looked a little chunky to be barbecue sauces so I pureed it in a blender until smooth.
In the last 30 minutes of simmering preheat the oven to 400° and prepare the Johnny Cake. Sear chicken over medium-high heat in an oven-proof cast iron skillet or pan.
Spoon a generous amount of sauce over all chicken breasts lifting up the breasts to make sure the underside is also coated.
Place chicken in oven and cook until a thermometer reads 170° or the chicken is no longer pink on the inside.
Notes
In the last few minutes of cooking prepare the Swiss chard.Adapted from American Heritage Cookbook