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Red Chile Pecan Crusted Chicken
with Bourbon Cream Sauce




Bourbon Cream Sauce


  1. Chicken: Heat oven to 350 degrees F.
  2. Coat a large cookie sheet with vegetable oil or pan spray.
  3. In a small bowl, mix together the pecans, chile powder, brown sugar and bread crumbs.
  4. Coat each side of the chicken breast in the pecan mixture.
  5. Lay the chicken breasts on the prepared pan, and bake for about 15 minutes or until done.
  6. Top with Bourbon Cream Sauce and serve with your favorite side dish.
  7. Bourbon Cream Sauce: In a small saucepan, sauté the garlic in the oil for about one minute.
  8. Pull the pan away from the stove and add the bourbon. BE CAREFUL! It will flame on its own.
  9. When the flame has died, add the cream.
  10. Bring this to a boil and let reduce by half.


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