WOW! This is really yummy. Not sure if I am loving the walnuts though. I think pecans may go better. Also, the filling is enough for almost 2 pies. Next time I will use one 9" "deep dish" pie crust or cut the recipe down if I use a regular 9". It is quite sweet, so I may try cutting back a bit on the sugar as well the next time I make it.

Reviewed On: Nov. 23, 2004

WOW! This is really yummy. Not sure if I am loving the walnuts though. I think pecans may go better. Also, the filling is enough for almost 2 pies. Next time I will use one 9" "deep dish" pie crust or cut the recipe down if I use a regular 9".

Reviewed On: Nov. 23, 2004

This recipe turned out tasty, moist, easy to prepare, and cooked fast. I used 4 large breasts, and I did not cut them. I found that I needed twice as much olive oil (about 4 tbs) to get them very moist before breading. I also used 3 cloves of minced garlic instead of 1. I found that after breading, putting the extra bread crumbs on top was not necessary. I also baked them for 45 minutes as the breasts were quite thick. This is an easy tasty no-brainer dinner.

Reviewed On: Nov. 16, 2004