Pecan-Crusted Chicken Thighs with Braised Greens and Grapes
pound boneless, skinless chicken thighs
cup finely chopped pecans
cup crushed saltine or wheat crackers
10 ounce bag mixed salad greens
small bunches grapes
cup frozen harvest blend or white grape juice concentrate, thawed
- 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