See the story behind Jamnation Jam.
4 chicken breast cutlets, pounded to 1/4 inch thick
1 tsp. fresh thyme leaves
1/2 tsp. Real Salt kosher salt
4 Tbs. olive oil, divided
2 Tbs. Jamnation Apricot Up In The Moment Jam
1 Tbs. + 1 tsp. fresh Meyer lemon juice
2 handfuls wild arugula
2 handfuls frisée lettuce
Salt & pepper
In small bowl, stir together jam, 1 Tbs. olive oil, and 1 tsp. lemon juice, and set aside. Sprinkle cutlets with thyme leaves and kosher salt.
In large skillet, heat 2 Tbs. olive oil over medium-high heat. Sauté chicken cutlets in batches (depending on the size of your pan) 2 minutes. Turn over, smear each cutlet with ¼ of jam mixture, and sauté 2 minutes more, until just cooked through.
In large bowl, toss arugula and frisee with 1 Tbs. olive oil and 1 Tbs. lemon juice, plus salt and pepper to taste. Divide among four plates.
Slices cutlets into 5–6 long slices each and arrange over greens. Serve immediately.
- Serving Size: 1
- Calories: 280
- Carbohydrate Content: 8 g
- Cholesterol Content: 75 mg
- Fat Content: 17 g
- Fiber Content: 1 g
- Protein Content: 25 g
- Saturated Fat Content: 2.5 g
- Sodium Content: 380 mg
- Sugar Content: 5 g