Pan-Fried Chicken with Polenta over Spinach
Skinless, Boneless Chicken Breasts
Pierced by Sharp Knife
Quick Cooking `
Place tomatoes in a glass bowl; sprinkle with brown sugar, cover and cook on high for 3 minutes (or until skins burst and tomatoes soften).
In a medium sized sauce-pan, bring water and 1 tsp salt to a boil.
Stir Polenta Mix into water, reduce heat and cook for 5 minutes stirring frequently.
Combine flour, ½ tsp salt and the lemon-pepper in a shallow dish.
Pour buttermilk into another shallow dish.
Dip chicken breast first in buttermilk, then in flour, turning to coat well
Add Canola oil to a large skillet and cook over medium-high heat
Add chicken to the skillet cooking for 6 to 8 minutes each, turning to cook thoroughly.
Remove chicken from the skillet and discard pan drippings.
Add spinach to hot skillet; cook and toss until Spinach begins to wilt. Season to taste with additional salt and lemon pepper.
Place ¼ of Spinach onto 4 plates and top with equal portions of chicken and tomato mixture with Polenta on the side.
Serve and Enjoy! (Makes approximately 4 servings)