We ate this dish up so fast that I didn’t have time to photograph it– this is not my picture, but it looks the same, just no sauce
This is quality. I mean, this dish seems pretty fancy-pants, but is easy to make. And it tastes like something you would have at a nice restaurant. Perfect for a festive dinner party.
2 cups raw pecans
2 tablespoons brown sugar
1/2 teaspoon cayenne pepper
2 eggs
1 tablespoon Dijon mustard
1/2 cup flour
4 boneless, skinless chicken breasts
Sauce
1 tablespoon butter
1/3 cup minced shallot
1 cup half & half
2 tablespoons flour
2 dashes Worcestershire sauce
4 oz gorgonzola cheese, roughly crumbled
1) Pre-heat oven to 375F. Line a baking sheet with foil and spray with non-stick spray (or use a Silpat). In a food processor, pulse pecans, brown sugar and cayenne just three quick times, then pour onto a dinner plate– set aside. Whisk the eggs and Dijon together in a bowl– set aside. Dump flour onto a separate dinner plate. Season chicken lightly with salt then dredge in flour, dip in egg and place in pecans, patting the nuts to the chicken. Lay each breast (the chicken, not your own– important distinction) on the prepared baking tray, as you go. Place in the oven and bake 30 minutes.
2) Sauté the shallots in butter until translucent. While that is going on, shake the half & half with flour in a jar. Once shallots are fragrant and soft, pour in the half & half and Worcestershire and bring to a very gentle simmer. Simmer for only 2 minutes, then turn off heat and stir in cheese until melted. Cover and hold until chicken is done.
Plate one pecan chicken breast with a drizzle of creamy gorg sauce. Serves 4