Pecan Chicken Divan

Recipe Ingredients

3 tablespoons	45ml	Oil - vegetable
1 1/2 cups	355ml	Mushrooms - sliced
1 cup	62g / 2.2oz	Onion - chopped
1 cup	146g / 5.1oz	Red pepper - coarsely chopped (medium)
13 oz	369g	Chicken broth
1 teaspoon	5ml	Thyme - dried
		Salt
1/2 teaspoon	2.5ml	Pepper
6 oz	170g	Wild rice mix - package long-
1/3 cup	48g / 1.7oz	Pecans - finely chopped
3 tablespoons	45ml	Flour
1/2 cup	118ml	Milk
1 lb	454g / 16oz	Chicken breasts; boneless - s
2 cups	292g / 10oz	Broccoli - steamed florets

Recipe Instructions

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, omitting 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.

Source:
Family Circle Magazine 8/5/97

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