The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 7, 2009
I loved this recipe but BEWARE. I followed the suggestions to double the sauce, but don't do it all at once, because I had a flame up to my ceiling! I never used brandy, so I am lucky I still have eyebrows! Add the brandy a little at a time, and let it burn off. This tastes excellent, and looks a lot more difficult than it is. I used the same recipe on Salmon (no breading, just the hazelnuts) and i loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2008
Yummy...I really liked the nuts mixed in with the breadcrumbs. I am glad I used the advice of other reviewers and used less frangelico, as it was still a ery sweet taste even with the lesser amount of liquor. Will make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2007
This is so good, impressive, and very easy. I'm going to make this on Thanksgiving eve--the beautiful blue flames and the tasty sauce will be a big hit. Two suggestions: double the sauce and serve with rice.
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Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA
Living In: Waunakee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 24, 2007
This was delicious.! I will make again. Double the sauce as others suggested and perhaps cook more mushrooms, otherwise DO NOT CHANGE A THING. Don't skimp on the quality of the alcohol, it will make a difference. Thank you so much for sharing this recipe. It is a new favorite.
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Home Town: Santa Ana, California, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 18, 2006
The hazelnut didn't light on fire after several attempts. The flavor was way too Hazelnut-y for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 24, 2006
This was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: May 8, 2006
This recipe was sensational, and I discovered the same as everyone else that the amount of sauce was not adequate so next time I will add more, other than that it was flavorful and a great dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 25, 2006
This has to potential to be a very good recipe. There is definitely not enough sauce if you follow the original recipe- I doubled the sauce and there still wasn't enough. What this recipe has over my favorite bourbon pecan chicken from this site is that it is healthier in the absence of a huge amount of butter in the sauce....Overall, though the hazelnut liqueur added something very special and delicious to the dish! I will definitely make this again and try to tweak the sauce part to make it that much better!
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 2, 2006
This was very good-a little to sweet and not enough sauce-but I will make this again.(I used chicken tenders very moist)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 12, 2006
Awesome!!!!!!! I thought I could go on eating and eating!!!! Plus its elegant enough to serve on special occasions. Although I could eat it everyday!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 5, 2005
This dish is awesome. It's loaded with flavor and tender.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 23, 2005
My husband thought this merited a 4 so I will give it that. In my opinion though, it was not that great. The bourbon chicken that I made last week surpasses this recipe by leaps and bounds (see reviews). This was pretty but I thought the hazelnut flavor was a bit overwhelming. Again, my husband liked it.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 12, 2005
We loved it! My guests raved about how good it was. Our Kroger had no hazelnuts, so I used almonds. Very quick and easy. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 16, 2005
This is one of the best chicken dishes I have ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 3, 2004
So easy to prepare once you have all the ingredients. But I don't think that it's meant for 2 servings...more like 4! The Frangelico is really sweet so I think next time I'll use more brandy than the Frangelico. My mom who's not fond of chicken was thoroughly impressed and made it tonight for some of her friends!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2003
Thanks Dave for a great chicken recipe. I used brandy and whatever other liquer I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week dinner and impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2003
This is a really tasty recipe. I used fresh bread crumbs from garlic/herb bread, added extra mushrooms, and more brandy and frangelico. It's very easy to prepare and quite an impressive dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 30, 2002
This was an amazing dish. I did not have brandy, but it still tasted great. This was my first time lighting alcohol on fire. It is not at all scary. However, the leftovers were not very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 24, 2001
I am a chef and have added this dish to my menu at the restaurant. It's quick and easy to prepare and it taste sensational! Want to impress someone with your culinary skills, try this dish!
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