12 Tyson Fresh Boneless, Skinless Chicken Thigh Cutlets
1/2 cup Italian salad dressing
1 tablespoon Dijon mustard
2 teaspoons sugar
1 cup seedless green grape halves
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
3 cups cooked and cooled long grain and wild rice
1 bunch Romaine lettuce Black pepper

Place chicken in reclosable plastic bag.

In small bowl, combine salad dressing, mustard and sugar. Reserve half for sauce. Pour remaining mixture over chicken, close bag and toss to coat well. In large serving bowl, combine grapes, red pepper, onions and rice; set aside.

COOKING:Drain chicken and place on rack in broiler pan, about 6 inches from heat; discard leftover marinade. Broil 4 to 5 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170°F.) Cut into 1/2-inch diagonal strips.

SERVE: Line individual plates with lettuce; top with rice mixture. Pour reserved sauce over rice mixture. Arrange chicken on rice. Sprinkle with pepper. Serve with crusty rolls.

TIP: Use quick-cooking wild rice mixture to save time, or substitute other rice blends for a different flavor.

CHILL: Refrigerate leftovers immediately.