Cook wild rice using 5 cups of water. Season with salt and pepper. Turn into a shallow buttered casserole.
Heat oil in heavy skillet, add chicken breasts and saute over medium to low heat just until cooked through. Remove chicken breasts and place on wild rice in casserole.
Add cream to pan and bring to a boil, scraping in all the brownings. Add tomatoes, salt and pepper to taste. Pour sauce over chicken.
Cover and bake at 350deg just until heated through, 20-30 minutes, longer if made ahead and refridgerated. Sprinkle with basil; serve hot.