Pecan Chicken Divanchicken, nuts, vegetables 3 tablespoon oil; vegetable 1 1/2 cup mushrooms; sliced 1 cup onion; chopped 1 medium red pepper; coarsely chopped 13 oz chicken broth 1 teaspoon thyme; dried 1 salt 1/2 teaspoon pepper 6 oz wild rice mix; package long- 1/3 cup pecans; finely chopped 3 tablespoon flour 1/2 cup milk 1 lb chicken breasts; boneless, s 2 cup broccoli; steamed florets Heat oven to 375 degrees. PREPARE RICE: In 2-quart flameproof casserole over medium-high heat, heat 1 tablespoon oil; add mushrooms, onion and red pepper; cook about 3 minutes until vegetables are crisp-tender. Stir in chicken broth, 1/2 cup water, thyme, salt and pepper; bring to boil. Stir in rice mix, omittng seasoning packet; remove from heat. Bake, covered, 15 minutes. PREPARE CHICKEN: While rice cooks, in shallow dish combine pecans and flour; pour milk into second shallow dish. Dip chicken breasts, one at a time, first into milk, then into pecan mixture to coat completely, gently shaking off excess pecans. In 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil; add chicken breasts; cook 2 to 3 minutes on each side until browned. TO ASSEMBLE: Remove casserole from oven; uncover; arrange browned chicken breasts over rice. Return to oven; bake, uncovered, 10 to 15 minutes longer until rice is tender and chicken is cooked through. Arrange steamed broccoli florets over rice to serve. |
