Pan-Fried Chicken with Tomato Jam

When time is short, turn to this tasty main dish recipe of buttermilk fried chicken, tomato jam, polenta, and spinach that can be prepared in less than 30 minutes.

Pan-Fried Chicken with Tomato Jam + enlarge image
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7 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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Pan-Fried Chicken with Tomato Jam

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

Directions

  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.

Nutrition Facts

(Pan-Fried Chicken with Tomato Jam)
    Per serving:
  • 448 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 5 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 66 mg chol.,
  • 869 mg sodium,
  • 56 g carb.,
  • 8 g fiber,
  • 6 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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