Wednesday, September 17, 2008

Oven Fried Cheesy Chicken Breasts with a Pecan Crust

I'm not sure why but the other day we were watching Emeril Live and he was doing a show on chicken. This was one of the recipes on there. I made a few tweaks to the recipe based on what I had on hand...and stuff I missed in the recipe!

Oven Fried Cheesy Chicken Breasts with a Pecan Crust

4 slices turkey bacon
4 boneless skinless chicken breast halves
5 oz crumbled blue cheese
Emeril's Essence
1/3 cup honey
2 tbsp spicy brown mustard
1 1/2 cups corn crumbs
2/3 cups finely chopped pecans
Cooking spray

Preheat oven to 400F. Cover a baking sheet with tinfoil and spray foil with cooking spray.

Cut a deep pocket into the middle of each chicken breast half. Divide the cheese and crumbled bacon evenly among the caveties. Season the chicken evenly on both sides with the Essence. In a small bowl, combine the honey and mustard and whisk together. In a shallow dish combine the corn crumbs and pecans and stir well. Brush both sides of each piece of chicken with the honey mixture, then dredge in the cornflake mixture. Place the chicken breasts on the prepared baking sheet and bake 18 to 20 minutes or until chicken is cooked through. Serve immediately

Wine pairing: We paired this with a RED wine! Just because it's chicken doesn't mean you should have white - the blue cheese pushes the balance to a deliciously juicy Zinfandel. We had one from one we get from our private wine retailer but a good "grocery store" wine would be Gnarly Head.

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