Reviewed: Apr. 10, 2011

DO NOT TRY TO HALVE THIS RECIPE. The sauce burned like crazy. Very sad, had to use canned tomato sauce as a backup.

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Reviewer:

Reviewed: Feb. 20, 2011

The smells, the texture, the taste-all fabulous. I had an abundance of fresh spinach in my fridge so chopped it up and threw it in the sauce at the last minute-healthy AND yummy!

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Reviewer:

barbbutler

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

Reviewed: Nov. 9, 2010

Delicious! I tried this out on my husband but had to substitute the oranges with clementines. Also noticed that you didn't need as much almonds as recipe calls for. I ended up throwing out about half after I coated the chicken breasts.

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cheddar*cheesy

Reviewed: Nov. 23, 2009

I gave this three stars because I thought it was rather bland. First, I couldn't disagree more with the users who said the chicken was better without the sauce, the sauce was definitely my favorite part. I cut the oil in half and it was still really oily for my taste. Another tip, do NOT skip the clarifying of the butter. I ran out of oil/butter when frying the chicken breasts and just threw some in the pan and it burnt really quickly, whereas clarified butter doesn't burn as easily. I had extra almond/flour mixture and not enough tomato sauce, so that should be adjusted. It was a hit with my boyfriend and friends, and looked really great, but the flavors just didn't really come out.

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Reviewer:

laurenadelaide

Cooking Level: Beginning

Home Town: Chesapeake, Virginia, USA

Living In: Augusta, Georgia, USA

Reviewed: Sep. 7, 2009

I love the almond coated chicken concept for this recipe. However, I prefer to prepare a different sauce than the one used here. I make a lemon butter sauce to go with this chicken instead. Delicious!

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Reviewer:

Dana C.

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 30, 2009

This is a great recipe and very versatile. I actually made it an Almond Crusted Tilapia with the same sauce and it was wonderful. Great flavor and will definitely make again.

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Reviewer:

KellyChez

Cooking Level: Intermediate

Home Town: Hartland, Michigan, USA

Reviewed: Mar. 9, 2008

Quite Tasty! It's nice because you can make the sauce ahead of time.

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Reviewer:

chetyre

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Issaquah, Washington, USA

Reviewed: Feb. 22, 2008

The chicken was just OK. I should have listened to the other people who posted and said to double the spices in the chicken's coating. I couldn't even taste the different flavors which was very disappointing. It just tasted too greasy for my taste. I didn't like the sauce at all and my husband said he'd like it if the rosemary and thyme was cut in half. Would not make again.

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Reviewer:

beenelson

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 27, 2007

The chicken was wonderful, full of flavor and very crispy. The sauce on the other hand did not turn out at all. Still a good recipe but I would not try the sauce again.

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