Chicken Breasts with Wild Rice-and-Fig Pilaf

1/4 cup water
1 16oz. can chicken broth
3/4 cup uncooked wild rice
1 tbsp. margarine
1 cup finely chopped onion
1/2 cup finely chopped celery
1 cup chopped dried figs
2oz. prosciutto or ham, thinly sliced
3/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. paprika
4 (4oz. each) skinned, boned chicken breast halves
1 tsp. 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 margarine 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 tsp. salt, and paprika. Remove from heat, and keep
warm. Sprinkle the chicken with remaining salt.

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.

4 servings