1/2 cup pecans — minced
1 cup breadcrumbs
4 chicken breasts 6- to 8-ounces
2 ounce Brie — sliced thinly
1 cup flour — seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
1/2 cup heavy cream
1/4 cup clarified butter
3 tablespoon bourbon
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup Dijon mustard
2 tablespoon soy sauce
2 tablespoon butter (room temp)

In a shallow bowl, mix together the minced pecans and the breadcrumbs.
Set aside. Heat oven to 450 degrees. With a sharp knife, make a
horizontal slit in the side of the chicken breasts, about 3 inches long
and 2 inches deep. Stuff the slices of Brie into the slit. Dredge the
stuffed breasts in the seasoned flour, and then in the cream. Then dredge
in the pecan-breadcrumb mixture, patting firmly to make the crumbs adhere.
Let rest in the refrigerator 30 minutes or so. Heat the clarified butter
in an oven-proof saute pan. When sizzling, add the chicken. Brown nicely
on both sides, 5 minutes or so. Place in the heated oven to finish
cooking, 15 to 20 minutes. Meanwhile, in a saucepan, combine the bourbon,
Worcestershire sauce, brown sugar, mustard and soy sauce. Bring to a
simmer over medium heat, and when bubbling, whisk in the softened butter.
Serve the chicken breast over rice or wild rice pilaf, glazing generously
with the bourbon sauce.