Chicken Breast, skin on - 2
Salt & pepper - to taste
Canola oil - 1 tbsp
Candied pecans - 14
Blue cheese, crumbled - 3 tbsp
Capellini, cooked - 10 oz.
Butter - 1/4 cup
Cream - 2 tbsp
Rosemary, fresh chopped - to taste
Heat the canola in a non-stick frying pan. Season the chicken and place skin side down in the hot oil. When the skin is brown, transfer to a parchment paper or oiled baking sheet and bake in a 350F convection oven or 400F regular oven for 10 to 12 minutes. When done, rest in a warm spot. Cooking times will vary depending on your oven. Slice just before service.
Cook the pasta until cooked but still a little firm. While the pasta is cooking brown the butter in a frying pan, then reduce the heat and add 1 tbsp of the blue cheese and the cream. Mix well. Drain the pasta and toss it in a bowl with the brown butter mixture. Place the pasta into two bowls, place sliced chicken on the pasta and garnish evenly with the blue cheese, candied pecans and fresh chopped rosemary.
