Ingredients
3 tbsp oil, vegetable
1 1/2 cup mushrooms, sliced
1 cup onion, chopped
1 medium red pepper, coarsely chopped
13 oz chicken broth
1 tsp thyme, dried
1 salt
1/2 tsp pepper
6 oz wild rice mix, package long-
1/3 cup pecans, finely chopped
3 tbsp flour
1/2 cup milk
1 lb chicken breasts, boneless, s
2 cup 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.
Servings: 4 servings
Pecan Chicken Divan Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Pecan; Poultry
The History of Recipes
Written cooking instructions as a concept can be observed back into history, in fact as far back into history as early Egypt, and possibly even further. Interesting though that is, mostly, these early cook books were just simple pictorial recipes for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans made use of many different spices and herbs, including many that are still in use today like bay, mint and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes caused a surge in books on cooking, the majority of which still exist in academic collections. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Pecan Chicken Divan recipe.
