Reviewed: Mar. 4, 2012

This was good, I cut the recipe back to two servings and thought I could have used more ground pecans, the second breast was sparcely covered. Th flavor was good thoug, I'll have to use more pecans next time.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Feb. 28, 2012

I really wish I would not have added the sesame seeds

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Reviewer:

cbella

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Reviewed: Aug. 25, 2011

I loved this recipe! I used what I had on hand, thus no sesame seeds, but I mixed my pecans with some breadcrumbs and added a few spices to the mix. I marinated the chicken overnight in a marinade of fresh garlic, dijon mustard, and honey. Wow! Combined with the pecan coating this dish was out of this world!!

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Reviewer:

mer0612

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

This was pretty good. I've made it twice and still run into the same problem. I used the measurements and review suggestions but each time, while the chicken is super tender, juicy and flavorful I feel it's too salty and is missing a sweeter element perhaps. I also found that running your pecans through a coffee grinder (what I had on hand) gives a better consistency and a better coating. Will use again, my boyfriend loves it, I'm not as sold though

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Reviewer:

Cassibug

Reviewed: Apr. 13, 2011

This was okay.

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Reviewer:

shiram

Reviewed: Mar. 24, 2011

This was yummy! I did make a few minor changes, I toasted my pecans, I used Itailian bread crumbs, then put in a food processor and pulsed till fine. This was my coating. Easy and yummy.

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Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

Excellent recipe! I serve it with cranberry sauce or one of the cranberry relishes. Get many compliments when I make it for others. Used it for a dinner party for 15 recently and guests loved it!

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