Pecan chicken divan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil; vegetable |
| 1½ | cup | Mushrooms; sliced |
| 1 | cup | Onion; chopped |
| 1 | medium | Red pepper; coarsely chopped |
| 13 | ounces | Chicken broth |
| 1 | teaspoon | Thyme; dried |
| Salt | ||
| ½ | teaspoon | Pepper |
| 6 | ounces | Wild rice mix; package long- |
| ⅓ | cup | Pecans; finely chopped |
| 3 | tablespoons | Flour |
| ½ | cup | Milk |
| 1 | pounds | Chicken breasts; boneless, s |
| 2 | cups | Broccoli; steamed florets |
Directions
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, ½ 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.