Pan-Fried Chicken with Tomato Jam
Ingredients
1 pint Grape or cherry tomatoes
1 tbsp. Packed brown sugar
3/4 c. Quick-cooking polenta mix
1/3 c. All-purpose flour
1/2 c. Buttermilk
4 Skinless, boneless chicken breast halves
1 9 oz. Pkg. fresh spinach
Preparation
Pierce tomatoes w/ knife. Place in microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Microwave on High, 3 min. or until skins burst and tomatoes are soft, stirring once; set aside.
In saucepan bring 2-1/2c. water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 min., 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 tbsp. cooking oil in large skillet over med-high heat; add chicken. Cook 4 min. per side or until no pink remains (170F); remove.
Drain pan drippings. Add spinach; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomato jam.