Post by Shawnee on Dec 7, 2012 2:08:53 GMT -5
Pan-Fried Chicken with Tomato Jam
Fry up some chicken with buttermilk batter and serve it with sides of polenta, spinach, and tomato jam. Believe it or not, this meal can be ready in under 25 minutes. The tomato jam is easy to make with a microwave, which is a key component for speedy preparation of this meal. Cooked spinach is a great-tasting and vitamin-rich side dish.
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
1Pierce 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.
2In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 minutes, stirring often.
3In 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.
4Drain pan drippings. Add spinach; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomato jam. Makes 4 servings.
Fry up some chicken with buttermilk batter and serve it with sides of polenta, spinach, and tomato jam. Believe it or not, this meal can be ready in under 25 minutes. The tomato jam is easy to make with a microwave, which is a key component for speedy preparation of this meal. Cooked spinach is a great-tasting and vitamin-rich side dish.
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
1Pierce 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.
2In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 minutes, stirring often.
3In 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.
4Drain pan drippings. Add spinach; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomato jam. Makes 4 servings.