Pecan-Crusted Chicken Thighs with Braised Greens and Grapes
- Pound chicken to slightly flatten; sprinkle salt and pepper. In shallow dish beat egg. In second dish combine pecans, crackers, and nutmeg. Dip chicken in egg then nut mixture, pressing to coat.
- Heat 1 Tbsp. olive oil in 12-inch skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp (180 degrees F). Remove; cover. In hot skillet cook and stir greens until beginning to wilt. Remove; sprinkle salt and pepper.
- Heat 1 tsp. olive oil in 10-inch skillet. Cook grapes 3 to 4 minutes until skins begin to burst. Add juice concentrate; cook 1 minute more. To serve, drizzle juices over chicken and greens. Makes 4 servings.
Nutrition Facts (Pecan-Crusted Chicken Thighs with Braised Greens and Grapes)
- Per serving:
- 367 kcal cal.,
- 18 g fat
- (3 g sat. fat,
- 4 g polyunsaturated fat,
- 9 g monounsatured fat),
- 147 mg chol.,
- 485 mg sodium,
- 27 g carb.,
- 3 g fiber,
- 19 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet