Pecan Crusted Chicken With Blackberry Wine Sauce

• 4 boneless chicken breasts, about 5 oz each
• salt and pepper, to taste
• 1/2 cup half-and-half cream
• 1 large egg, beaten
• 1 cup ground pecans
• 1/4 cup breadcrumbs
• 1/2 cup flour
• 4 tablespoons vegetable oil
• Sauce
• 1 cup blackberry preserves, seedless
• 1 cup red wine

1. Preheat the oven to 350 degrees.
2. Season the chicken with salt and pepper.
3. In a bowl, combine the milk and egg.
4. In another bowl, combine the pecans, bread crumbs and flour.
5. Dip the chicken in the milk and egg, then coat with the pecan mixture.
6. Saute the chicken in oil until browned on all sides.
7. Transfer the chicken to a baking dish.
8. Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
9. Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
10. Serve the chicken with the blackberry wine sauce drizzled over it.

chicken breasts, salt, cream, egg, ground pecans, breadcrumbs, flour, vegetable oil, sauce, blackberry preserves, red wine

Taken from www.food.com/recipe/pecan-crusted-chicken-with-blackberry-wine-sauce-119385 (may not work)