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- 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.
- Servings Per Recipe 4,
- cal. (kcal) 448,
- Fat, total (g) 9,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 56,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 5,
- fiber (g) 8,
- sugar (g) 6,
- pro. (g) 34,
- vit. A (IU) 6560,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 157,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 869,
- Potassium (mg) 887,
- calcium (mg) 111,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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