• 3 Ratings

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.




  • 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.

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

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  • 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.

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  • 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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Nutrition Facts

448 calories, 9 g fat (1 g saturated fat, 5 g polyunsaturated fat, 2 g monounsaturated fat), 66 mg cholesterol, 869 mg sodium, 56 g carbohydrates, 8 g fiber, 6 g sugar, 34 g protein.


3 Ratings
  • 3 Rating Star 2
  • 5 Rating Star 1