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
Photo: Andy Lyons
Total Time:
20 mins


  • 1 pint grape or cherry tomatoes

  • 1 tablespoon packed brown sugar

  • ¾ cup quick-cooking polenta mix

  • cup all-purpose flour

  • ½ 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.

Nutrition Facts (per serving)

448 Calories
9g Fat
56g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 448
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 66mg 22%
Sodium 869mg 38%
Total Carbohydrate 56g 20%
Total Sugars 6g
Protein 34g
Vitamin C 30.1mg 151%
Calcium 111.1mg 9%
Iron 3.8mg 21%
Potassium 887mg 19%
Folate, total 157.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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