I've made this recipe twice and it was wonderful, although I did make one slight modification. As others observed, about 20 minutes into the cooking time, the coating appeared very dry. So, I melted some butter and drizzled a bit over each chicken breast. The coating browned beautifully and crisply, and the inside was very juicy and tender. Very simple recipe, very delicious results. I'll make this again and again.

Reviewed On: Sep. 15, 2009

Very, very good cookie that I will make again & again. I've made this recipe with walnuts instead of pecans, chocolate chunks instead of chocolate chips, and chopped prunes instead of raisins. No matter what, they are wonderful. Next time I make them, I'll try adding some coconut. Some reviewers have said that the cookies spread out too much when they are cooked -- I find that if I line the cookie sheets with parchment paper, they stay nice and mounded. Thank you, Shannon, for sharing this recipe!

Reviewed On: Sep. 7, 2009

Delicious! When a recipe is good enough to make 2 days in a row, you know it's a keeper.

Reviewed On: Aug. 6, 2009