Recipe

Pan-fried Chicken With Tomato Jam Recipe

	Bluewaterandsand / All my dishes 1 year, 4 months ago This was in my Mom's recipe box. I tried it and I like it a lot. Has a fantastic flavor! Prep:20m Cook:15m Servings:4	Bluewateran
	panfried chicken with tomato jam

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Ingredients

1 pint grape or cherry tomatoes

1 Tbsp. 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-oz. pkg. fresh spinach

Directions

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.

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Comments

angieaugusta 1 year, 4 months ago said:
Sounds good.....

lunasea 1 year, 4 months ago 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

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