Reviewed: Oct. 31, 2009

These just didn't work for us. The pecans mixed with sesame and buttermilk sounded good in theory, but didn't mesh. We went out instead.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 2, 2009

This was great! I sliced and served it over a butter lettuce salad with fresh pears, Gorgonzola,cranberries, toasted pecans and a raspberry vinaigrette. It was really great!

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jramsey

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Reviewed: Jun. 19, 2009

Wonderful! I pounded the chicken prior to buttermilk marinade - SUPER moist. Need to watch baking time as the thinner pieces do cook faster. Served with broccoli pancakes and spicy pilaf - big hit. Any leftovers (if there are any) make a super chicken salad with mexi-ranch dressing.

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Luv 2 Cook

Cooking Level: Expert

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Reviewed: Apr. 21, 2009

This recipe was incredible! We were getting tired of the same 'ol recipes I had been using from my mother and I'm glad I decided to take the risk and try this one. It is very easy and delicious.

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maime129

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Reviewed: Jan. 28, 2009

This was good and pecans are sooo healthy. My girlfriend and I really enjoyed making this. I would recommend a salad with it because it is a rather heavy dish. Good luck!

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Chef-boy-r-Jon

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Reviewed: Jan. 1, 2009

What a great recipe! We made this tonight, but we had walnuts on hand - no pecans! It still provided the great crunch and extra protein.. and it was absolutely moist, juicy, tender, and just delicious. :-) It may have been just a teeny tiny bland and too "nutty", but we remediated that by using the salad dressing (homemade yogurt/mustard/chives), as a "sauce". Yum! But then again, I just love sauces with my main courses, so that is just me. :-)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 29, 2008

Very good recipe! It was one of the most tender pieces of chicken I've ever made...the buttermilk makes it melt in your mouth! I used chicken tenderloins and turned them into chicken strips...they were great! I'll definitely make again!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 7, 2008

Good- not steller. made with half with ground almonds as i ran out of pacans. better with pecans

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catherine enid

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Reviewed: Nov. 4, 2007

too much paprika. i didn't have sesame seeds so I omitted them. I would try this again.

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malirnancy

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

This was a diasater. I'm not sure how everyone else gave it 5 stars. I followed the recipe exactly, and there wasn't near enough of the pecan mixture for 6 chicken breasts. It was a big gloopy mess! I went ahead with it as best I could and was actually encouraged after it cooked. It looked good and smelled pretty good. But it was terrible. Sorry.

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1SOUTHERNGIRL

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Auburn, Alabama, USA

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Reviewed: May 31, 2007

Excellent flavors! I really liked the blending of the sesame seeds with the pecan flavor. Only changed it a little bit...I was completely out of milk, so thinned a little bleu cheese dressing to buttermilk consistency. If you use dressing, omit the salt completely. Used garlic pepper and about 1/2t. of onion powder in the coating. I forgot to drizzle with the butter until the last 10 minutes of cooking, but it was still delish! A great change of pace!

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