Preheat oven to 375°F. Place chicken on clean work surface. Cut pocket in side of thick portion of meat, not cutting all the way through.
In small skillet, melt 1 tablespoon of the butter. Add onion and celery. Cook and stir until onion is tender. Stir in wild rice, dried apricots, pecans, thyme and pepper. Cook and stir until hot. Stuff each chicken breast with filling; fold chicken to enclose filling. Place chicken breasts in shallow baking pan.
Melt remaining butter; brush tops of chicken breasts. Sprinkle evenly with breadcrumbs to coat. Sprinkle lightly with paprika, if desired. Bake 15 to 18 minutes or until thermometer in stuffing registers at least 165°F.
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