Pan-Fried Chicken with Tomato Jam



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

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.