Chicken Breasts with Wild Rice-and-Fig Pilaf

Chicken Breasts with Wild Rice-and-Fig Pilaf
Photo by Randy Mayor


  • ½ teaspoon salt, divided
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 cup finely chopped onion
  • ½ teaspoon black pepper, divided
  • 1 tablespoon butter or stick margarine
  • 2 ounces prosciutto or ham, thinly sliced (about 1/2 cup)
  • + 8 more ingredients
    • 1 cup chopped dried figs
    • ¾ teaspoon dried thyme
    • ¼ teaspoon paprika
    • ¼ cup water
    • Thyme sprigs (optional)
    • ¾ cup uncooked wild rice
    • ½ cup finely chopped celery
    • 1 teaspoon vegetable oil

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, prosciu...

View full recipe at My Recipes


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