Pecan Chicken w/ Blue Cheese Sauce

From:Simple & Delicious:Nov/Dec 2009
(I have pics that I will have to upload still)

4 chicken breast halves
1/4 tsp salt
1/8 tsp pepper
1/4 c. flour
1 Tbsp fresh rosemary or 1 tsp dried
1/4 c. butter, melted
1 Tbsp brown sugar*
3/4 c. finely chopped pecans

SAUCE:
1 c. heavy whipping cream
1/3 c. crumbled blue cheese
1 Tbsp chopped green onion
1/4 tsp salt
1/4 tsp pepper

Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate 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 min or until chicken is done.

Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 min or until thickened. Stir in the cheese, onion, salt, and pepper. Serve with chicken.

*We thought the chicken was too sweet with the brown sugar so we leave it out.
We leave the salt our of the sauce too. The blue cheese gave it enough of a salty flavor that it doesn't need extra.

Serve with Blue Cheese Pasta