Friday, June 10, 2005

Chicken Breasts with Wild Rice-and-Fig Pilaf

Chicken Breasts with Wild Rice-and-Fig Pilaf (Adapted from CL)

16 ounces chicken broth
1/4 cup water
3/4 cup dry wild rice
1 tablespoon butter
1 cup finely chopped onion
1/2 cup finely chopped celery
1 cup chopped dried black mission figs
2 ounces prosciutto, thinly sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon paprika
4 boneless/skinless chicken breasts

In a medium saucepan, mix water and broth - bring to a boil. Stir in wild rice - cover, reduce heat and simmer until rice is tender. This might take about 45 - 60 minutes. Drain any leftover liquid.

Preheat grill

In a large skillet, melt butter over medium-high heat. Stir in onion and celery - cook until tender, about 5 minutes. Mix in cooked rice, figs, prosciutto, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper and paprika. Remove from heat and cover to keep warm.

Season the chicken breasts with the remaining salt and pepper. Grill chicken breasts until thoroughly cooked.

Portion out the rice pilaf and serve each with a chicken breast.

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