Easy Family Recipes: Chicken with Summer Tomato Jam

Chicken with Summer Tomato JamMid-August is the most perfect time of year for tomatoes. Whether you're growing them yourself or buying them at the market, this sweet and savory tomato jam will add some summer tomato pick-me-up to any chicken you cook. In this recipe, we're breading the chicken, but you can just as easily substitute grilled chicken and whip up the tomato jam separately. The touch of sugar balances the vinegar, helping the flavors of the entire dish to come together in one big burst of summer.

 

Chicken with Summer Tomato Jam

Serves 4

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup flour
  • 1/2 cup buttermilk
  • 1 cup Panko crumbs
  • 4 chicken breasts
  • 4 tablespoons vegetable or canola oil
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pint grape or cherry tomatoes, cut in half
  • 1/2 cup red onion, thinly sliced
  • 2 teaspoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup fresh basil, thinly sliced

In a shallow dish, combine flour with salt and pepper. Pour buttermilk into a second dish and Panko crumbs into a third. Dip chicken breast into flour, then buttermilk, then Panko crumbs, being sure to cover chicken completely. Repeat with remaining chicken. Heat vegetable oil over medium-high heat in a large non-stick skillet. Add chicken; cook for 4 minutes or until golden brown, then flip and cook other side for 4 minutes or until no pink remains and an internal temperature of 165-degrees is reached. Remove chicken to a plate and cover with foil to keep warm.

Wipe out skillet with a paper towel. Place over medium heat and add butter and olive oil. Add tomatoes and red onion and increase heat to medium-high. Saute for 7-8 minutes, stirring frequently, until tomatoes and onion have softened. Add brown sugar vinegar, and basil  to pan and continue to cook until tomatoes have broken down and mixture has thickened a bit, 5-6 minutes. Season to taste with salt and pepper. Serve jam over cooked chicken.

 

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