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Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

  • 3 tablespoons flour
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • Egg whites from 2 large eggs
  • 1 cup crushed pecans
  • 4 boneless, skinless chicken breasts halves (about 6 oz. each)
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 cup whole milk
  • 1/2 cup Gorgonzola cheese
  • 2 tablespoons chopped fresh sage leaves, plus extra for garnish

Preheat oven to 325°F.

Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third.

Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides.

Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about 8 more minutes).

While the chicken is finishing, warm the milk in a small sauce pan over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.

Plate chicken and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage and serve.

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