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Place each chicken thigh between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until slightly flattened. Remove plastic wrap. Sprinkle chicken with salt and pepper. In a shallow dish, beat egg lightly with a fork. In another shallow dish, combine pecans, crushed crackers and nutmeg. Dip chicken into egg, then into pecan mixture, turning and pressing to coat.
In a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (180°F), turning once. Remove from skillet; keep warm. Add salad greens to hot skillet; cook and stir until greens begin to wilt. Remove from heat; sprinkle with additional salt and pepper.
In a 10-inch skillet heat remaining 1 teaspoon oil over medium heat. Add grapes; cook for 3 to 4 minutes or until skins begin to brown, turning frequently. Add juice concentrate; cook for 1 minute more. To serve, arrange chicken and greens on plates. Drizzle with grape mixture.