Chicken Breasts With Wild Rice-And-Fig Pilaf

• 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)

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; saute 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.

water, chicken broth, wild rice, butter, onion, celery, ham, thyme, salt, black pepper, paprika, vegetable oil, thyme

Taken from www.myrecipes.com/recipe/chicken-breasts-with-wild-rice-and-fig-pilaf (may not work)