ROQUEFORT PECAN CHICKEN
Serves 4

2 cups pecans, chopped
8 oz. bleu cheese
8 oz. cream cheese
4 tablespoons Cranberry Fool
1 teaspoon Worcestershire sauce
4 poached chicken breasts, cooled

Dry toast pecans. Let cool.
Process cheeses, Cranberry Fool and Worcestershire sauce until blended in a food processor fitted with the steel blade.
Pat dry chicken breasts and "frost" generously all over with the cheese/Cranberry Fool mixture.
Roll in pecans until fully coated.
Chill completely, then remove from refrigerator and serve cool.

When you've poached some extra chicken breasts, this delicious summer entrée takes just 5 minutes to make!