Chicken Breasts with Wild Rice-and-Fig Pilaf

Randy Mayor

Yield:

4 servings (serving size: 1 chicken breast half and 1 cup rice)

Recipe from

Nutritional Information

Calories 414
Caloriesfromfat 16 %
Fat 7.6 g
Satfat 3 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 37.1 g
Carbohydrate 51 g
Fiber 7.1 g
Cholesterol 82 mg
Iron 3.1 mg
Sodium 869 mg
Calcium 94 mg

Ingredients

1/4 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
3/4 cup uncooked wild rice
1 tablespoon butter or stick margarine
1 cup finely chopped onion
1/2 cup finely chopped celery
1 cup chopped dried figs
2 ounces prosciutto or ham, thinly sliced (about 1/2 cup)
3/4 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon paprika
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon vegetable oil
Thyme sprigs (optional)

Preparation

Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for 1 hour or until rice is tender.

Melt the butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté for 5 minutes or until tender. Stir in the rice, figs, prosciutto, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Remove from heat, and keep warm.

Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chicken breasts, and cook for 7 minutes on each side or until done. Serve the chicken with wild rice pilaf, and garnish with thyme sprigs, if desired.

Note:

October 2000