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- 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 367,
- Fat, total (g) 18,
- chol. (mg) 147,
- sat. fat (g) 3,
- carb. (g) 27,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 19,
- pro. (g) 27,
- vit. A (IU) 1020,
- vit. C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 485,
- Potassium (mg) 646,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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