Chicken with Wild Rice and Fig Pilaf
Figs are very high in fiber and add a sweet, exotic taste to a meal. Figs provide more fiber than any other common fruit or vegetable. The fiber in figs is both soluble and insoluble, and both types are important for good health. Easy and delicious, this meal is a unique and impressive dish to serve to both family and guests.
3 Cups | chicken broth, fat-free, sodium free (700 mL)
1/2 Cup | wild rice (95 g)
1/2 Cup | brown rice, long-grained (90 g)
1 Cup | onion, strung, use Cone #2 (160 g)
1/2 Cup | celery, shredded, used Cone #1 (50 g)
2 Ounces | dried figs, chopped (56 g)
2 Ounces | prosciutto or ham, thinly sliced (56 g)
3/4 tsp | thyme (1 g)
1/2 tsp | salt (3 g)
1/2 tsp | black pepper (1 g)
1/2 tsp | paprika (0.5 g)
16 Ounces | chicken, breast, boned, skinned (450 g)
Optional | thyme sprigs
Optional | walnuts, toasted and chopped
Place chicken broth in MP5. Cover and set control on RIC2. When the Vapo-Valve™ clicks and the broth is at a boil, place wild rice and long-grained rice into MP5 and cover.
With 15 minutes remaining on the timer, stir in onions, celery, figs, prosciutto, thyme, salt, pepper and paprika. Blend well and cover. Once the MP5 has completed the cycle, keep warm in covered MP5.
Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, place chicken breasts in skillet. Place cover on skillet slightly ajar. When chicken browns and loosens from skillet, approximately 5 minutes, turn and brown other side, approximately 5 minutes. Fluids should run clear and chicken should not be pink inside.
Spoon wild rice pilaf onto plates. Slice chicken breasts in half lengthwise and place on top of pilaf. Garnish with thyme sprigs and sprinkle with chopped nuts, if desired.
Rice pilaf can be made earlier and heated prior to serving.
Can substitute dried apricots for dried figs.