Instructions: Preheat oven to 400i. Make pecan breading by combining all ingredients. Dip chicken breasts in buttermilk, then dredge in breading to coat both sides evenly. Pour olive oil in large skillet over medium-high heat. Place chicken breasts in skillet and brown lightly on both sides. Transfer chicken breasts to ovenproof baking dish, place in oven and continue to bake 7 to 10 minutes or until cooked through.

In a 2-quart saucepan over medium-high heat, combine shallots, olive oil, bourbon, red peppers, blackberry preserves, cilantro, chicken broth, whipping cream, Tabasco, salt and pepper and bring to a boil. Reduce heat to medium and simmer 5 to 7 minutes to reduce sauce and release oils from crushed peppers.

Set out 4 serving plates, dividing Blackberry Bourbon Sauce equally onto each plate. Top sauce with chicken. Serve immediately.

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