Recipe: Pecan Chicken and Rice Divan (baked, using long grain and wild rice mix)

PECAN CHICKEN AND RICE DIVAN

FOR THE RICE:
3 tbsp. vegetable oil, divided use
1 1/2 cups sliced fresh mushrooms
1 cup chopped onion
1 medium red bell pepper, coarsely chopped
13 ounces chicken broth
1/2 cup water
1 teaspoon dried thyme
Salt, to taste
1/2 teaspoon ground black pepper
1 (6 ounce) package long grain and wild rice mix

FOR THE CHICKEN:
1/3 cup pecans, finely chopped
3 tbsp. flour
1/2 cup milk
1 pound boneless, skinless chicken breasts
2 cups broccoli florets, steamed

Heat oven to 375 degrees F.

TO PREPARE THE 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 black pepper; bring to boil. Stir in rice mix, omitting seasoning packet; remove from heat.

Bake, covered, at 375 degrees F for 15 minutes.

MEANWHILE, TO PREPARE THE 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.

Remove casserole from oven; uncover; arrange browned chicken breasts over rice. Return to oven; bake, uncovered, 10 to 15 minutes longer or until rice is tender and chicken is cooked through.

Arrange steamed broccoli florets over rice to serve.

Makes 4 servings
Source: Leanda Goss