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Pan-Fried Chicken with Tomato Jam

Makes: 4 servings
Start to Finish 20 mins
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
  • 1/3  cup  all-purpose flour
  • 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)
  • 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 (g) 157,
  • Cobalamin (Vit. B12) (g) 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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