Ingredients

• 1  lb. boneless, skinless chicken thighs
• 1  egg
• 1/3  cup finely chopped pecans
• 1/3  cup crushed saltine or wheat crackers
• 1/4  tsp. nutmeg
• 1  10-oz. 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.