• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pecan Chicken Divan

  • Recipe Submitted by on

Category: Poultry, Vegetables, Nuts

 Ingredients List

  • 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

 Directions

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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