Pan-fried Chicken with Tomato Jam

PREPARED WITH

SERVINGS

4

Ingredients

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​

Method

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.
In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 minutes, stirring often.
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.
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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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.