Holiday-special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It's easy and delicious…a real winner in my book. You can also use turkey breast and adjust the cook time. —Maggie Ruddy, Altoona, Iowa
Pecan Chicken with Blue Cheese Sauce
Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 cup butter, melted
- 1 tablespoon brown sugar
- 3/4 cup finely chopped pecans
- sauce:
- 1 cup heavy whipping cream
- 1/3 cup crumbled blue cheese
- 1 tablespoon finely chopped green onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans.
- Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°.
- Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.
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