Boneless skinless chicken breast
Blue cheese crumbles
Pine nuts (optional)
Pound chicken to about ½ inch. Chop up pine nuts. Pre-heat oven to 350. Heat Alfredo sauce and stir in blue cheese. Melt butter in an iron skillet. Cook chicken in the skillet until just done. Pour sauce over chicken and top with pine nuts. Bake for 30 minutes (uncovered) or until cheese sauce just starts to brown on top (the side may start to brown well before it is ready).
If your chicken is frozen, you can thaw it in cold water. Place the wrapped chicken in a bowl of cold water and change the water every 30 minutes. This is supposed to take about 1 hour per pound. To keep the chicken from floating, place a bowl of water on top of it.
You can make your own Aldredo sauce (see Basic Alfredo Sauce recipe) or, if you don’t have the time, energy, or confidence to make the sauce you can buy Alfredo sauce in a jar. You’ll find it in the spaghetti sauce section in your grocery store or in the refrigerated section near the dairy products.
The amounts are variable. I used 2 chicken breasts, 1 jar sauce, 4oz blue cheese, 2 or 3 tablespoons butter, and about ¼ cup pine nuts (or a little less) in a very large iron skillet.