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See the story behind Jamnation Jam.
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