Reviewed: Jul. 19, 2009

Fantastic recipe! I used 3 large boneless chicken breasts and it fed my family of 5. Even ate cold leftovers the next day.

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Reviewer:

GIRLTRIPS2000

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Roseville, California, USA

Reviewed: Jun. 19, 2009

We used crushed walnuts for this recipe and they turned out well. Good, solid family dinner.

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Reviewer:

JJacobson

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Jun. 12, 2009

This is a great crusted chicken recipe! I used boneless skinless breasts, pounded them out, and baked them for 20 minutes. I also used less bread crumbs and more pecans.

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Reviewer:

michelle

Reviewed: May 19, 2009

I didn't like this, but I can't penalize the recipe for it. I don't like honey or walnuts...that would be like going to a store and buying a red dress, then wanting to return it because it's red. I mostly made this for my boyfriend, as I'm trying new recipes. I used 2 thick boneless chicken breasts and marinated them in the honey/egg mixture for a few hours while I ran errands. I cooked them in the oven for 50 minutes at 350. I forgot to add salt and pepper to the walnut/Italian breadcrumb mixture so I did so before serving. They were really juicy and my boyfriend said they were 'amazing' and that I had some 'serious culinary skills'. A great change from the usual chicken for about the same effort. :)

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Reviewer:

shells

Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA

Living In: South Kingstown, Rhode Island, USA

Reviewed: Apr. 20, 2009

This was delicious and so easy to make. Since we are not big into walnuts or pecans, I just omitted the nuts altogether and otherwise followed the recipe exactly. Came out delicous. I think I will try marinating it like others suggested next time. Delicious. Thank you for the recipe.

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Reviewer:

LAUREN5797

Reviewed: Apr. 5, 2009

My hubby and I really enjoyed this! I added panko crumbs. Also, next time I think we'll drizzle a bit of honey on top after cooking. Thank you!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 2, 2009

Great & easy and we loved it! I didn't use as much butter, & probably should have sprayed the bake dish first. A keeper.

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Reviewer:

mookiemommie

Reviewed: Feb. 19, 2009

Me and my husband just finished eating it and we LOVED IT!!! Something about the honey and peacan mixture was just great! I'm sure it would be good with walnuts also but peacans are my favorite. Hubby said to make again so I will! Thank you!! Thank you!! ps- I think this would be company worthy!

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Reviewer:

Sara Davis

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Reviewed: Feb. 16, 2009

This deserves at least 12 stars! 6 for taste, 6 for easy prep work. I'm not a big fan of sweet meat dishes but this is one I love, and is now a favorite go-to recipe. I've made this on chicken and pork, and we prefer it on chicken (only tried pecans--don't like walnuts). The key to this is to MARINATE THE MEAT IN THE EGG/HONEY MIXTURE. The longer it marinates the better. I also very finely chop the pecans in my processor, and do so in large batches so I have the nuts ready to go for quick-fix meals. Panko crumbs help with crispiness, and I don't think this needs any salt. I spray a foil lined pan with olive oil, and each side of meat before baking. Comes out crispy every time. The only downside to this dish is that leftovers lose their crispiness (still taste great though!).

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