A coating of pecans, wheat crackers, and nutmeg adds delicious flavor to this simple chicken dish.
Total Time: 28 mins
1 pound boneless, skinless chicken thighs
1/3 cup finely chopped pecans
1/3 cup crushed saltine or wheat crackers
1 10 ounce bag mixed salad greens
1/3 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.
Per Serving: 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) 1020.4, vit. C (mg) 27.16, Thiamin (mg) 0.28, Riboflavin (mg) 0.4, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 96.76, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 485, Potassium (mg) 646, calcium (mg) 70.68, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet