Chicken Breasts With Wild Rice-And-Fig Pilaf

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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)

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