Recipe

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• 3/4 cup grilled finely chopped pecans
• 1/3 cup finely chopped dried cranberries
• 4 seasoned chicken breasts, thawed
• 1/2 cup flour
• 2 beaten eggs
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1/4 cup jalapeno pepper cheese
• 2 tbsp finely chopped fresh chives

• 1 Preheat oven to 375ºF.
• 2 Stir pecans and cranberries together on a plate. Lightly flour the chicken breasts, shaking off excess flour. Dip chicken into beaten egg and then coat well with pecan- cranberry mixture.
• 3 Place chicken breasts in an oiled ovenproof dish.
• 4 Cook for 20 to 25 minutes, or until the meat is golden on the outside and no longer pink inside.
• 5 In the meantime, melt butter in a small saucepan over medium heat.
• 6 Add flour and stir constantly for 1 minute. Whisk in milk and cook until mixture thickens and begins to boil. Add cheese and stir until completely melted. Sprinkle with fresh chives and season with salt to taste.
• 7 Serve chicken breasts with this five-pepper sauce.
• 8 Variation: Replace pecans by pine nuts and cranberries by dried tomatoes.