Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

414 calories; calories from fat 16%; fat 7.6g; saturated fat 3g; mono fat 2.3g; poly fat 1.6g; protein 37.1g; carbohydrates 51g; fiber 7.1g; cholesterol 82mg; iron 3.1mg; sodium 869mg; calcium 94mg.
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