6 slices bacon
3 whole chicken breasts
1 c. flour
6 oz. pkg. long grain wild rice
1/2 tsp. thyme
1 c. milk
1 c. boiling water
2 bouillon cubes

Fry bacon in a large skillet until crisp. Remove; drain and set aside. Combine flour and thyme and dredge chicken. Brown the chicken on both sides in hot bacon fat. Remove chicken and drain off fat. Return chicken to pan. Pour in boiling water in which bouillon is dissolved. Cover and simmer for 30 minutes. Meanwhile, cook rice according to package directions. Arrange rice on platter. Cover with chicken. Mix 3 tablespoons seasoned flour with milk. Stir into pan liquid. Cook, stirring until thickened. Pour over chicken and top with crumbled bacon.