Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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