Pecan Chicken With Blue Cheese Sauce Recipes

PECAN CHICKEN WITH BLUE CHEESE SAUCE

Steps:

• 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.

STUFFED CHICKEN IN A BLUE CHEESE AND PECAN SAUCE

Steps:

• Pound the chicken to 6 mm in thickness. Cut a slit in the side of each escalope to form a pocket. Season the inside of the pocket with salt and pepper.
• Mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
• Cook in a pan until the chicken is cooked through.
• Meanwhile, melt the butter for the sauce in a pan and add the flour. Cook for 1 minute and gradually stir in the milk and wine. Bring to the boil until the sauce thickens.
• Add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
• Remove the chicken from the steamer and place on a warmed serving plate. Spoon on the sauce and serve garnished with lemon and watercress.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.