How to make it

  • 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.
  • In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in
  • polenta. Reduce heat; cook 5 minutes, stirring often.
  • 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.
  • Drain pan drippings. Add spinach; cook until just wilted.
  • Season to taste.
  • Serve chicken with spinach, polenta, and tomato jam.

Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and said...
    Hey Teresa sweetie! This recipe sounds so delicious. I can't wait to make it and try that tomato jam. Thanks so much! Hugs, Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    angieaugusta ate it and said...
    sounds good.....
    Was this review helpful? Yes Flag

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