Reviewed: Sep. 8, 2008

My husband said, "I'd pay to eat this in a restaurant, you have to make this again!" I used boneless chicken breasts and followed the recipe exactly. I drizzled some honey over the top before serving. Gave the coating a little extra sweetness and moisture. YUMMY!

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: Aug. 17, 2008

Wow!! Everyone at dinner tonight thought I was a fancy-dancy cook!! This looks so pretty and is really easy to make. I used Panko bread crumbs for a little extra crispiness. The taste is much milder as one would think.--which is good because I'm not a big fan of honey. Everyone really raved on and on about this. It is sure to impress!! ( I served with steamed green beans and roasted potatoes with tomatoes basil and garlic from this site)

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Aug. 6, 2008

People of my family really liked your recipe. I know I will make it again. Thanks for having it here.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jul. 6, 2008

meh. i didn't love it. husband did. it's really very sweet, i think it's just not my taste. easy to make though.

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ecwright

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jun. 13, 2008

delicious! marinated an hour in the egg mixture as suggested by other users. used walnuts in the breading. also, made my own breadcrumbs by toasting some multi grain bread.

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Toni Marie

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 11, 2008

I am brand new cook - and this was fun to try and delicious. Would I need to change the oven temp/cooking time if i were to use boneless, skinless chicken?

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April

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Reviewed: Jun. 6, 2008

I think I was expecting a little more sweetness...will try it next time drizzling with the honey and butter rather than adding the honey to the egg...also, the bottom of the chicken was a tad soggy...but, overall very yummy! Served with mashed sweet potatoes and steamed broccoli!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: May 5, 2008

My picky children loved this! My kids would have eaten twice as much!I used chicken tenders and peanuts for the nut because of allergies and filled a 9X13 pan. I forgot to butter the tops of the chicken, but it was still wonderful! There are few food dishes that all my five children like, but this is one! Great!

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ALLANFAMILY

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Reviewed: Apr. 30, 2008

Loved it! I didn't really measure everything out, just used a lot of pecans and a lot of honey. It was moist and yummy. I didn't need to bake it for the full 40 minutes, though, 30 was enough.

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Timeless Treasure

Cooking Level: Beginning

Home Town: Southfield, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 5, 2008

Delicious-I used Panko bread crumbs instead of regular. Great taste, moist chicken and easy to throw together.

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CatheeC

Home Town: Cleveland, Ohio, USA

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Reviewed: Mar. 2, 2008

Moderately simple to prepare, yet extrodinarily tasty! This was a hit at my house, but does require a bit of prep for what you get.

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Feb. 17, 2008

This was a nice update on plain old baked chicken. Make sure you take it out when it reaches 165 or it will dry out. I only left mine in 5 minutes too long and it dried out a bit. I'm sure next time it will be perfect.

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MaddyRu

Cooking Level: Intermediate

Home Town: Blue Springs, Missouri, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Dec. 17, 2007

I made this for my parents and they loved it! I followed the directions exactly and i used crushed pecans. It was definitely yummy. A nice change. i made it with regular mashed potatoes. Will make again!

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Samantha

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 31, 2007

I used boneless chicken breasts and crushed almonds for this recipe. Only took 35 minutes to cook in a 375 degree oven. I will continue to try variations on this recipe. Might be good with a dipping sauce as the coating is a bit dry.

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amc

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

This was excellent! It was very easy to prepare and very economical. I had all the ingredients in my pantry. My boyfriend loved it and insisted that I save it so we can have it again for company and for whenever. Because we like a little zing, the only change I made was to add about 3 T mustard to the honey and egg mixture. It was awesome! I served it with garlic mashed potatoes. This is part of my recipe collection now.

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kerrys

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Reviewed: Sep. 3, 2007

Very good flavor. I marinated the chicken in the egg and honey for about an hour as another reviewer suggested and the chicken was very moist. I also used Italian bread crumbs and added dried basil and dried thyme. Will make again- thanks for the recipe!

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Tovah1013

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Reviewed: Aug. 29, 2007

followed the same pattern as moffat949 (january post), and it turned out great.

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jb

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Reviewed: Aug. 2, 2007

Good recipe. However, it is great with a few change. Try marinating the chicken for an hour in the mixture beforehand. I also cooked it slower (at 325) to ensure it remained moist. Turned out beautifully.

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Jenna

Cooking Level: Expert

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Reviewed: May 12, 2007

I drizzled with honey just before serving and it moistened it. I think cooking time is too long so I would adjust down next time. Otherwise, it was pretty good.

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