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.