Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
