Ingredients
2 chicken breast pounded thin
3/4 - 1 cup gorgonzol-style blue cheese, crumbled
2 eggs, whisked
1 cup crushed pecans
Pear/Wine sauce
2 lb. bartlet pears, chopped
1/2 cup crisp white wine
4-5 whole cloves
1/2 cup sugar
Preparation
Pound chicken breasts until approximately 1/4 inch thick. Sprinkle with blue cheese and roll, folding in sides to make an even roll. Wrap in plastic wrap pulling tight and refrigerate at least 2 hours to set. Remove plastic and roll in egg and then pecans and set in baking dish. Bake at 350 degrees until internal temperature reaches 160 degrees - about 1/2 hour.
Meanwhile make pear sauce by placing all sauce ingredients in saucepan and simmering until pears are very soft. Cool mixture and puree’ in food processor or blender.
Rest chicken for 5 minutes. Slice chicken roll into angled slices. Serve chicken in a pool of sauce and drizzle more sauce over the top.
