Chicken Breasts with Wild Rice-and-Fig Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
2. 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.
3. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. 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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