Paillardes Bleu

• 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

1. 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.
2. 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.
3. 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.

chicken, gorgonzolstyle blue cheese, eggs, pecans, sauce, bartlet pears, crisp white wine, cloves, sugar

Taken from www.epicurious.com/recipes/member/views/paillardes-bleu-50084472 (may not work)