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Pecan-Crusted Chicken Thighs with Braised Greens and Grapes

Makes: 4 servings
Start to Finish 28 mins
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)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 97,
  • Cobalamin (Vit. B12) (g) 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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