Print Options

Back to Pecan Chicken with Blue Cheese Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Pecan Chicken with Blue Cheese Sauce

 Pecan Chicken with Blue Cheese Sauce
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
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Pecan Chicken with Blue Cheese Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.