Reviewed: May 14, 2005

I decided to try this recipe after reading all the good reviews it received. I was very disappointed with the results. Quite tasteless and bland. I will stick to homemade shake & bake. If you are looking for an excellent recipe try 'Chicken Breasts Pierre' which is also on this web site.

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canuckchef

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 15, 2005

Loved this! Very nice flavor. Leftovers were great as a salad. Only downside was I wish they had been a little more crispy. Also added a little salt and pepper.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 13, 2005

This was very good. I used cashew nuts as I don't like pecans or walnuts. It's very similar to CASHEW CRUSTED CHICKEN from this site but this recipe didn't have as good flavour as Cashew Crusted Chicken. However the addition of breadcrumbs to the nut coating was wonderful. The breadcrumbs soaked up the excess juices and made the coating really crunchy. I will now use a combination of this recipe and the other one to create the perfect dish.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 1, 2005

I just made this for dinner and it was wonderful. I added some orange juice to the egg/honey mixture, which gave it a nice added citrusy taste, and drizzled more honey and orange juice halfway through. I used thigh cutlets instead since it was what I had (and juicier) and they took less than 30 minutes in the oven. Sweet and nutty with an extra zing--they were great. I served them with brown sugar sweet potatoes... :)

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COOKINFORJOY

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Reviewed: Mar. 26, 2005

This was easy and very tasty (I used walnuts). However, it didn't get as crispy as I'd hoped.

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JILLCOOKER

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Mar. 21, 2005

I used chicken legs for this recipe, the finished result was good. The chicken was really moist and the honey gave it a subtle sweet flavour.

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KazMc

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Reviewed: Feb. 26, 2005

I've made these twice now...wow! Ran into one of my friends a few days after I made it for a get-together... he said "I didn't know you were a gourmet cook!" Thanks for the delicious recipe.

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Feb. 21, 2005

This was pretty good, but maybe could've used some sort of sauce. A creamy honey mustard sauce, or something. I did use boneless skinless chicken thighs instead of breasts, so maybe that made a difference. Good flavor, though, and my picky eight year old had a second helping.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Feb. 11, 2005

Very easy. My husband really liked this. I didn't care for the nutty taste, but that's because I'm not a fan in general. If you are, I'm sure you'll love this, because the chicken comes out VERY tender and the honey flavor adds a perfect amount of sweetness.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 4, 2005

Absolutely delicious! I made it with chicken cutlets and it came out wonderfully! I also served it with an apricot cranberry sauce and they went together fabulously!

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SIGARILLO

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Reviewed: Feb. 2, 2005

DEEEEEELICIOUS!!!! Great recipe, I would definately recommend it. Being unable to eat pecans or walnuts, I substituted almonds which worked great.

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MEASTERLING

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Reviewed: Jan. 23, 2005

I tried this recipe on out-of-town guests with rave reviews. The flavor is light but complex, and all of the ingredients were in my cupboard already. I followed Laura's instructions exactly except for using boneless chicken breasts. It turned out beautifully!

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Christina S.

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Reviewed: Jan. 13, 2005

Easy to prepare, and most everyone has these ingredients in their pantry! I used chopped cashews because that was what was in my pantry last night. I also added a touch more honey and a few dried herbs for a dash of taste. Simple preparation, good taste.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 7, 2004

I loved this! The first bite was interesting and then the rest of the bites were fabulous. This also kept in the refrigator for 2 days and tasted great as left overs.

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KATTORREZ

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Reviewed: Sep. 28, 2004

Simply wonderful!!! I substituted corn flake crumbs for the bread crumbs and drizzled some extra honey on each piece of chicken before adding the butter. Delicious!!! My husband raved about this dish for days, and he wants me to make it for his mother when she visits!

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SCHATZIA

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Reviewed: Sep. 15, 2004

Good, but not great. Chicken had an interesting flavor.. we liked the pecan taste, however this one just didn't "wow" me like I was hoping for.

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CookieDough

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Reviewed: Sep. 15, 2004

I thought this was DELICIOUS. Other than using boneless, skinless chicken breasts, I followed the recipe as is, and wouldn't change a thing. I used plain breadcrumbs and the honey added just the perfect amount of sweetness. Another reviewer commented on how they thought this was thick and heavy - but I found that not to be the case. I will definitely be making this again.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 14, 2004

I cook for two so we halved the recipe and used only two boneless chicken breasts. Baked for 40 minutes. This was delicious. We have been looking for a recipe for a nut coated Salmon since having it at a local restaurant. We will try that next. Thank You to Laura G

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Dottie

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Reviewed: Aug. 12, 2004

This was a great recipe. It reminded me of a pecan encrusted chicken that I had in a fancy restaurant on vacation. We'll have this when we have guests. My husband thinks I'm a gourmet cook when I make things like this. I baked the chicken about 60 minutes (large pieces) and the outside was crispy while the inside was moist.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Aug. 7, 2004

Excellent way to make chicken! Prep was so easy. We loved the flavor; honey and pecans go great together. The nuts we had on hand were already salted, so didn't add any additional salt to the recipe and it was just right.

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