Pecan Chicken with Blue Cheese Sauce.

Pecan Chicken with Blue Cheese Sauce

4 boneless skinless chicken breast halves

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup flour

1 tablespoon fresh rosemary

¼ cup butter, melted

1 tablespoon brown sugar

¾ cup finely chopped pecans

Sauce:

1 cup heavy whipping cream

1/3 cup crumbled blue cheese

1 tablespoon finely chopped green onions

¼ teaspoon salt

¼ 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.  Bate at 375 degrees for 30-40 minutes or until cooked through.

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.