Pecan Chicken with Blue Cheese Sauce
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4 servings.
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
Ingredients
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4 boneless skinless chicken breast halves (5 ounces each)
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup all-purpose flour
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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1/4 cup butter, melted
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1 tablespoon brown sugar
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3/4 cup finely chopped pecans
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SAUCE:
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1 cup heavy whipping cream
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1/3 cup crumbled blue cheese
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1 tablespoon finely chopped green onion
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°.
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3.
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.
Nutrition Facts
1 each: 626 calories, 51g fat (25g saturated fat), 198mg cholesterol, 625mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.
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