This was REALLY good. It's easy to prepare and delicious. One thing though, beware the wild rice you use. The one that I used only took 30 minutes to prepare, rather than the 1 hour stated in this recipe, so I suggest you check the package instructions before you make it. Other than that, enjoy this wonderful meal on a weeknight or even for a dinner party!
Chicken Breasts with Wild Rice-and-Fig Pilaf
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup rice)
More From Cooking Light
Amount per serving
- Calories: 414
- Calories from fat: 16%
- Fat: 7.6g
- Saturated fat: 3g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.6g
- Protein: 37.1g
- Carbohydrate: 51g
- Fiber: 7.1g
- Cholesterol: 82mg
- Iron: 3.1mg
- Sodium: 869mg
- Calcium: 94mg
- 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)
- 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.
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