2 chicken breasts, skinned, boned, halved
2 1/2 c. Green Giant Valley Combinations Frozen Broccoli Carrot Fanfare, thawed, chopped (from 16 oz. pkg.)
1/2 c. chicken broth
1/4 tsp. thyme leaves
1/4 tsp. salt
1/4 tsp. paprika
1/8 to 1/4 tsp. pepper
2 c. hot cooked wild rice (3/4 c. uncooked)
2 tbsp. flour
1/2 c. skim milk

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with meat mallet or rolling pin until about 1/8 to 1/4-inch thick. Repeat with remaining chicken breasts.

Reserve 1 cup of the vegetables for sauce. Spoon remaining vegetables onto center of each chicken breast; roll up. In large skillet, combine chicken broth, thyme, salt, paprika and pepper. Add chicken rolls, seam side down. Bring to a boil.

Reduce heat; cover and simmer 15-20 minutes or until chicken is tender. Using slotted spoon, remove chicken. Arrange over rice on serving platter; cover to keep warm.

Add reserved vegetables to mixture in skillet. Bring to a boil. Reduce heat; cover and simmer 5-7 minutes or until vegetables are crisp-tender. In small bowl, combine flour and milk; blend well. Add to mixture in skillet; cook until thickened, stirring constantly. Spoon over rice and chicken.