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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 15, 2008
Made this one for my mother in law... and it was great!! No changes.... the recipe was wonderful as is... thanks!!
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Reviewer:

KLIZON
Cooking Level: Expert
Living In: Winnipeg, Manitoba, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 18, 2008
awesome. i use almonds and LOVE it!
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Cindy
Photo by Cindy
Cooking Level: Expert
Home Town: Yorklyn, Delaware, USA
Living In: Smyrna, Delaware, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 22, 2008
I have used this recipe SEVERAL times and each time I get rave reviews! I also marinate the chicken in coconut milk for a little extra coconut flavor, it also adds to the moistness. AWESOME!!!
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Reviewer:

sarajo75
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 4, 2008
This is a dynamite recipe. I'm not a big coconut fan, and I still loved it. I also did chicken strips instead of whole breasts and I took the review advice of using sweetened coconut and salted cashews. Yum! Be prepared to eat this as soon as it comes out of the oven. If you let it sit, the coating will get soft and a bit soggy. I left them in the oven with the heat off until I was ready to serve up.
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Reviewer:

Jodi R
Cooking Level: Intermediate
Home Town: Columbus, Ohio, USA
Living In: New York, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 18, 2007
Great! I used sweetened coconut and honey-roasted cashews. My husband loved it. Very moist and delicious.
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Reviewer:

RC
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 15, 2007
This came out so juicy! It was a little rich, so I would probably use margarine rather than butter next time, but both my husband and daughter LOVED this chicken dish!
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Reviewer:

Beth O.
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Cooking Level: Intermediate
Home Town: Ridgewood, New Jersey, USA
Living In: Annandale, Virginia, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 3, 2007
I had to use sweetened coconut flakes because I couldn't find unsweetened, but I felt like something was missing. It was kind of bland, but not bad for a change.
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Reviewer:

DM
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 13, 2007
Relatively easy to make, although recipe will vary both in taste and nutritional value based on crackers used. I prefer lower sodium, so I used low salt butter crackers, and the result was perfect for me.
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Reviewer:

KNevard
Cooking Level: Intermediate
Home Town: Lansdale, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 4, 2006
I used raw cashews and sweet coconut. I made chicken strips, so the kids could dip. They turned out great!!
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Reviewer:

SOPHIAMARIAN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 26, 2006
greatest chicken ever! i used salted cashews and sweetened coconut, and it turned out wonderful. ive made this several times, whenever i need to impress!
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Reviewer:

xenagirl83
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by JenInCalifornia
Reviewed: Aug. 5, 2006
This is a yummy recipe. I used smaller pieces of chicken to get more of the cashew coating per bite :) Also, I marinaded the chicken in coconut milk for a couple of hours prior to cooking to bring out that coconut flavor a little more. Thanks so much!
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Reviewer:

JenInCalifornia
Photo by JenInCalifornia
Cooking Level: Intermediate
Living In: Bakersfield, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 23, 2006
This was terrific! I used ritz crackers. It was a hit with the everyone I had over for dinner!
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Reviewer:

VALVAL216
Cooking Level: Intermediate
Living In: Saint Louis, Missouri, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 22, 2005
I ran out of ritz crackers, so I substituted panko crumbs. I also used salted cashews and sweetened coconut because that's what I had. I enjoyed this but didn't love it. I think it would be better on fish than chicken.
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Reviewer:

SHANGRILARCADIA
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 9, 2005
It came out tender & juicy but seemed like something was missing, maybe a pineapple gravy? Will try again
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Reviewer:

CrystalGayle
Cooking Level: Expert
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 12, 2004
Very good recipe, incredibly easy. Cooked chicken to about 32 minutes, and it came out incredibly moist and tasty, didn't even need salt or pepper, served it with some seasoned rice. Yes, the breading didn't completely stick, but once baked it stayed on. Great yummy and easy dish, definitely a keeper!
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Reviewer:

MIAKITTY
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 26, 2004
An absolutely wonderful recipe! I went with the sweetened coconut and salted cashews as did some others. Also, since I noticed that many people seemed to have trouble getting the coating to stick, I added a beaten egg to the melted butter. It worked great! I used diced chicken and served it over a bed of lettuce to make Chicken Cashew Salad. Even my somewhat-hard-to-please husband loved it. It's going to be one of our new staple recipes.
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Reviewer:

MANGYCAT
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 26, 2004
This recipe is absolutely fabulous. I didn't have unsweetend coconut - so I used sweetened. And I used salted cashews - not raw. The combination of sweetness and saltiness was awesome. I also used Ritz crackers. My 7 and 4 year olds loved it. It is hard to get the "breading" to stick so I always push extra on once I have it on the baking tray. Thanks for the great recipe!
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Reviewer:

KYRI
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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 8, 2003
I think the type of cracker matters! I used champagne cracked pep