blue cheese pecan chicken;
A juicy and tender chicken piled high with toasted pecans cooked in a rosemary butter sauce and topped with a creamy blue cheese sauce.
Oven Temp: 375°
Servings: 4
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Ingredients
pecan chicken;
- 2 boneless skinless chicken breasts
- ½ cup dry white wine (like sauvignon blanc)
- 4 Tbsp butter
- 2 cloves garlic minced
- 2 tsp brown sugar
- 1 tsp fresh rosemary chopped
- salt and pepper to taste
- 1½ cups pecans roughly chopped
blue cheese sauce;
- ½ cup heavy cream
- ½ cup 2% milk
- ¼ cup dry white wine (like sauvignon blanc)
- ¼ tsp salt
- ⅛ tsp pepper
- ⅓ cup crumbled blue cheese
Instructions
- In a medium sized microwave safe bowl, add the ½ cup dry white wine, 4 Tbsp butter, 2 cloves minced garlic, 2 tsp brown sugar, and 1 tsp chopped fresh rosemary. Microwave in 30 second increments until butter is melted then give the mixture a quick stir.
- Lay the two chicken breasts in a 8" x 8" pan. Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.
- Top each chicken breast with a layer of chopped pecans, pressing your hand over them to make sure they adhere. Top with any remaining pecans (it's fine to pile them up a bit).
- Bake the chicken at 375° for 30-35 minutes or until cooked through.
- Add the ½ cup heavy cream, ½ cup milk, ¼ cup dry white wine, ¼ tsp salt, and ⅛ tsp pepper to a small sauce pan. Bring the ingredients to a boil over medium-high heat. Cook, stirring occasionally until the sauce thickens and reduces by one third.
- Reduce the heat to low and stir in half of the ⅓ cup of blue cheese. For a chunkier sauce reserve the second half, for a smoother sauce, add the entire ⅓ cup here. Cook and stir an additional few more minutes until cheese is melted and incorporated. Remove from the heat. For a chunky sauce, add in the reserved half of the blue cheese and stir to combine.
- Serve chicken warm from the oven, and drizzle with the blue cheese sauce.
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