Pecan Chicken with Blue Cheese Sauce

Ingredients:
4 boneless skinless chicken breasts
halves (5 oz. ea.)
1/4 tsp salt
1/8 tsp. pepper
1/4 cup all-purpose flour
1 tbsp. minced fresh rosemary or
1 tsp. dried rosemary
1/4 cup butter, melted
1 tbsp. brown sugar
3/4 cup finely chopped pecans
SAUCE:
1 cup heavy whipping cream
1/3 cup crumbled blue cheese
1 tbsp. finely chopped green onion
1/4 tsp. salt
1/4 tsp. pepper

Directions:
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 375º for 20 -25 minutes or until a thermometer reads 170º.

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.
(yield 4 servings)