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)
How to Make It
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.