Pecan-Crusted Chicken Thighs with Braised Greens and Grapes

A coating of pecans, wheat crackers, and nutmeg adds delicious flavor to this simple chicken dish.

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  • Makes: 4 servings
  • Start to Finish: 28 mins
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Pecan-Crusted Chicken Thighs with Braised Greens and Grapes
Ingredients
1
pound boneless, skinless chicken thighs
1
egg
1/3
cup finely chopped pecans
1/3
cup crushed saltine or wheat crackers
1/4
teaspoon nutmeg
1
10 ounce bag mixed salad greens
4
small bunches grapes
1/3
cup frozen harvest blend or white grape juice concentrate, thawed
Directions
  1. 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.
  2. 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.
  3. 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
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