Ingredients
4 boneless skinless chicken breast halves (5 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1/4 cup all-purpose flour1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/4 cup butter, melted1 tablespoon brown sugar3/4 cup finely chopped pecansSAUCE:1 cup heavy whipping cream1/3 cup crumbled blue cheese1 tablespoon finely chopped green onion1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
