Tuesday, July 13, 2010

Chicken Pecan and Cransins with cheese sauce

Ok we thought this would be fantastic it has some of our favorite things. Maybe it was a bad day but it did not live up to our expectations. Now don't let us discourage any of you from trying it because it was good just not out of the ball park for us, maybe not enough heat for us as our taste buds like a little more heat. We got this from Zaar and hate to hear they are changing it as we get alot of our ideas there so we hope its still as easy to use.

We did cut this in half because its just two of us.

3/4 cup tosted and finley chopped pecans
1/3 cup chopped dried cranberries (we used crasins)
4 chicken breast
1/2 cup flour
2 beaten eggs
cheese sauce
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1/4 cup jalapeno pepper cheese
2 tablespoons fresh chopped chives
salt and pepper to taste
Preheat oven to 375
Stir pecans and cranberries together
Lightly flour chicken breast and dip in beaten egg then coat well with pecan and cranberry's
Place chicken in oiled baking dish
Cook for 20 to 25 minutes or until meat is golden on outside and no longer pink inside. (we had two monster breast and had to cook it a good bit longer if doing this again I would use pounded or flattened breast.)
While that is cooking start cheese sauce
melt butter in sauce pan over med heat
Add flour and stir about one minute then add milk and whisk till mixture starts to thicken and begins to boil.
Add cheese and stir till completly melted
add chives and salt and pepper to taste
Serve with sauce over chicken


The Japanese Redneck said...

Well all's I can say is that is an interesting combo of ingredients.

Wills Kitchen said...

We do like to try different.