Recipe - Pecan Chicken Divan

3 tablespoon Oil; vegetable
1 One half cup Mushrooms; cut or sliced up
1 cup Onion; chopped
1 md Red pepper; coarsely chopped
13 ounce Chicken broth
1 teaspoon Thyme; dried
Salt
One half teaspoon Pepper
6 ounce Wild rice mix; package long
1/3 cup Pecans; finely chopped
3 tablespoon Flour
One half cup Milk
1 pound Chicken breasts; boneless, s
2 cup Broccoli; steamed florets

Heat oven to 375 degrees. PREPARE RICE: In 2quart flameproof casserole
over mediumhigh heat, heat 1 tablespoon oil; add mushrooms, onion and red
pepper; cook about 3 minutes until vegetables are crisptender. Stir in
chicken broth, One half 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 12inch skillet over mediumhigh 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