Best 5 Pecan Chicken With Blue Cheese Sauce Recipes

Indulge in a culinary delight with our tantalizing Pecan Chicken with Blue Cheese Sauce recipe. This dish combines the nutty flavor of pecans with the tangy creaminess of blue cheese sauce, creating a symphony of flavors that will tantalize your taste buds. Perfectly seasoned chicken breasts are coated in a crispy pecan crust and pan-fried to golden perfection. The accompanying blue cheese sauce is a delightful blend of tangy blue cheese, creamy mayonnaise, and crumbled bacon, adding a rich and savory dimension to the dish. This recipe is not only easy to follow but also offers a delightful combination of textures and flavors that will leave you craving for more. Explore our collection of additional recipes, including a delectable Chicken Parmesan, a hearty Chicken and Dumplings, and a refreshing Cucumber Salad, all designed to create a memorable dining experience.

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BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Bacon Wrapped Chicken with Blue Cheese and Pecans image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks

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.

PECAN CHICKEN

Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

Steps:

In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

CHICKEN BREASTS WITH BLUE CHEESE SAUCE

Chicken Breasts With Blue Cheese Sauce image

Chef Pierre Franey: This dish, like so many I have created over the years, came about by accident. One day while cooking with Craig Claiborne, I asked our kitchen assistant to hand me some cheese, thinking we had some Gruyere. Instead, he handed me a quarter pound of blue cheese. My first reaction was negative, but on second thought I said, "Why not?" I was very pleased with the result.

Provided by wmeynier

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (about 1 1/2 pounds)
salt, to taste if desired (optional)
fresh ground pepper, to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 lb blue cheese
4 slices of thinly sliced cooked ham (about 1/4 pound)
1/4 cup finely chopped onion
1/4 cup dry white wine

Steps:

Sprinkle the breast halves with salt and pepper.
Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce.
Pour the sauce over the chicken pieces and serve hot.

Nutrition Facts : Calories 410.3, Fat 25.2, SaturatedFat 15.4, Cholesterol 137.6, Sodium 751.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 36.4

PECAN CHICKEN WITH BOURBON SAUCE

Pecan Chicken With Bourbon Sauce image

This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!

Provided by LifeIsGood

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup pecans, finely chopped (make sure the pieces are small)
1/2 cup seasoned dry bread crumb
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup Dijon mustard
1/4 cup dark brown sugar (make sure you use dark)
2 tablespoons bourbon whiskey
2 tablespoons low sodium soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onion

Steps:

Mix together the pecans and bread crumbs, on a plate.
Beat the eggs and water in a pie plate.
Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
Dip the chicken breasts, both sides, into the eggs.
Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

STUFFED CHICKEN IN A BLUE CHEESE AND PECAN SAUCE

Stuffed Chicken in a Blue Cheese and Pecan Sauce image

Make and share this Stuffed Chicken in a Blue Cheese and Pecan Sauce recipe from Food.com.

Provided by Luschka

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 chicken scallops
salt and pepper
4 tablespoons fresh whole wheat bread crumbs
2 tablespoons pecans, chopped
5 spring onions, finely chopped
2 garlic cloves, peeled and crushed
1 small red pepper, finely chopped
2 teaspoons lemon juice
1 lemon
2 teaspoons butter, melted
1 tablespoon butter
1 tablespoon plain flour
150 ml milk
6 tablespoons dry white wine
4 tablespoons soft blue cheese, crumbled
2 tablespoons pecans, chopped
4 tablespoons fresh watercress, chopped
4 tablespoons plain yogurt
lemon wedge, to garnish
watercress, to garnish

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.

Tips:

Use a heavy skillet to cook the chicken so that it gets a nice, even sear.
Don't overcrowd the skillet when cooking the chicken. Cook the chicken in batches if necessary.
Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
Make sure the blue cheese sauce is nice and thick. If it's too thin, it won't cling to the chicken.
Serve the pecan chicken with blue cheese sauce over mashed potatoes, rice, or pasta.

Conclusion:

Pecan chicken with blue cheese sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and juicy, and the blue cheese sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.