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Pecan Chicken with Blue Cheese Sauce Recipe

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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,” says Maggie. “You can also use turkey breast and adjust the cook time.” Maggie Ruddy - Altoona, IA

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Pecan Chicken with Blue Cheese Sauce Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

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. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 3 tablespoons sauce equals 626 calories, 51 g fat (25 g saturated fat), 198 mg cholesterol, 625 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Pecan Chicken with Blue Cheese Sauce in Simple & Delicious November/December 2009, p37

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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