8 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons chili powder
5 teaspoons dried minced onion
1 teaspoon prepared black pepper
3 cups chopped cooked chicken
1 1/2 cups broccoli florets
1/4 cup melted butter
Preheat chicken in a shallow dish in oven or broiler. Heat oil in a large skillet over medium-high heat. Place chicken in the skillet, and cook over medium heat until no longer pink and juices run clear. Remove from skillet, cool, and drain. Drain off juices, rinse with cold water, and refrigerate for 1 hour (or longer if possible).
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine chili powder, onion, pepper, chicken, broccoli, butter, and chicken. Place in shallow baking dish; cover with aluminum foil. Bake uncovered at 375 degrees F (190 degrees C) for 45 minutes, or until chicken's internal juices run clear and juices have been absorbed.
Return chicken to skillet, add oil, and cook over medium high heat until thoroughly deveined and no longer pink. Transfer to pan with foil to cool completely.
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