Super easy and yummy. I took the skin off the breats and thighs. Remember, season to taste! 1 tsp black pepper was a little too much for my kidos. I also baked on a slotted broiler pan to keep the pieces from sitting in any grease.

Reviewed On: Dec. 18, 2009

I'm rating the dressing as I didn't follow the recipe and use the "mix ins" (bacon, eggs & water chestnuts). As others have said, you could halve the dressing and still have some left over. My husband and 13 yo daughter enjoyed it but my 4 and 5 yo said it was "too sour". I thought the dressing was too over powering. I couldn't taste the salad (spinach, chicken, red onion, feta & toasted pecans). Maybe half of the sugar and ketchup? I will try that as my hubby asked me to "put this recipe on rotation!"

Reviewed On: Dec. 18, 2009

First let me say these taste great and I will be giving some as gifts. I'm not sure how these are supposed to look...I was looking for a "glazed" pecan. They were not glazed...kinda crumbly. My camera is broken, otherwise I would post a pic. I first measured out 10 c of pecans and realized they would not fit into two 9x13 pans in a single layer. So, I reduced the amount of pecans (about 6 C. fit into three 9x13 pans). I also didn't put the whole Tbs of red pepper bc of kids. I cooked a little longer to "roast" the pecan, but watch carefully, you don't want to burn the sugar/candy coating. Enjoy!

Reviewed On: Nov. 21, 2009