Pan-fried Chicken with Tomato Jam

Pan-fried Chicken with Tomato Jam


Pan-fried Chicken with Tomato Jam


cal Calories 353kcal

Low fat Total Fat 5g

Low sat-fat Saturated Fat 1g

High chol Cholesterol 79mg

sodium Sodium 230mg

carbs Total Carbohydrate 46g

Serving size 324g Calories from fat 48kcal Fiber 4g Protein 31g Sugar 17g
4 servings


  • 1 pint grape or cherry tomatoes
  • 1 tablespoon packed brown sugar
  • 3/4 cup quick-cooking polenta mix
  • 1/3 cup all-purpose flour
  • 1/2 cup buttermilk
  • 4 skinless, boneless chicken breast halves
  • 1 9 ounce package fresh spinach


  1. Pierce tomatoes with knife. Place in microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Mico-cook on high (100% power), 3 minutes or until skins burst and tomatoes are soft, stirring once; set aside.
  2. In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 minutes, stirring often.
  3. In shallow dish combine flour with 1/2 tsp. each salt and pepper; add buttermilk to another dish. Dip chicken in buttermilk then flour. Heat 3 tablespoons cooking oil in large skillet over medium-high heat; add chicken. Cook 4 minutes per side or until no pink remains (170 degrees F); remove.
  4. Drain pan drippings. Add spinach; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomato jam. Makes 4 servings.

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