Chicken Pecan (submitted by Mikey Marshall)

Ingredients: Four chicken breasts (boned and skinned), One half pound mushrooms, chopped, One half cup of scallions, chopped; One quarter cup chopped pecans, One quarter cup of cranberries, chopped; Three cloves of minced garlic, One half cup of grated Gruyere cheese, One eighth cup of Balsamic vinegar, One quarter cup of olive oil.

Sauce: One quarter cup of chopped scallions, One quarter cup of chopped mushrooms, One quarter cup of dry white wine, One half cup of whipping cream, One quarter cup of butter, One quarter cup of olive oil, One eighth cup of Balsamic vinegar, One clove of garlic crushed and quarter cup of grated parmesan cheese.

Preparation: Pound the chicken breasts flat until about a quarter inch thick. Sauté garlic, mushrooms and scallions in olive oil. Add Balsamic vinegar, then cranberries and pecans. Mix well, take filling after rendered down and place equal amounts on each chicken breast, roll and fasten with toothpick. Place rolled chicken breasts in a baking dish and bake at 350 degrees for thirty minutes. While baking prepare sauce.

Preparation (Sauce): In a large saucepan sauté garlic, scallions, and mushrooms in olive oil and butter. Add white wine and whipping cream, mixing well. Add vinegar and reduce by 25%. Serve over chicken breasts and sprinkle with Parmesan cheese.