| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
|
Nuts, Vegetables, Chicken |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil; vegetable |
| 1 1/2 |
c |
Mushrooms; sliced |
| 1 |
c |
Onion; chopped |
| 1 |
md |
Red pepper; coarsely chopped |
| 13 |
oz |
Chicken broth |
| 1 |
ts |
Thyme; dried |
|
|
Salt |
| 1/2 |
ts |
Pepper |
| 6 |
oz |
Wild rice mix; package long- |
| 1/3 |
c |
Pecans; finely chopped |
| 3 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1 |
lb |
Chicken breasts; boneless, s |
| 2 |
c |
Broccoli; steamed florets |
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, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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