Red Chile Pecan Crusted Chicken with Bourbon Cream Sauce

1 cup pecan pieces, finely chopped
1/2 cup chile powder or to taste
1/4 cup brown sugar or to taste
1/4 cup bread crumbs
4 chicken breasts
Vegetable oil or pan spray

Heat oven to 350 degrees F. Coat a large cookie sheet with vegetable oil or pan spray.

In a small bowl, mix together the pecans, Chile powder, brown sugar and bread crumbs. Coat each side of the chicken breast in the pecan mixture.

Lay the chicken breasts on the prepared pan, and bake for about 15 minutes or until done.

Top with Bourbon Cream Sauce and serve with your favorite side dish.

Bourbon Cream Sauce:
1 clove garlic, minced
1 teaspoon oil
1/4 cup bourbon or to taste
2 cups heavy cream

In a small saucepan, saute the garlic in the oil for about one minute. Pull the pan away from the stove and add the bourbon. BE CAREFUL! It will flame on its own. When the flame has died, add the cream. Bring this to a boil and let reduce by half.