Reviewed: May 16, 2012

the cayenne pepper had us coughing all through the meal which, otherwise, would have been very good.

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fisherwoman

Reviewed: May 5, 2012

I found this to be good but wasn't wow

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AliciaElaine

Reviewed: May 1, 2012

Delish!

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CandaceJ121

Reviewed: Apr. 8, 2012

do over

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C. Bellows

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Reviewed: Mar. 18, 2012

Yum. Removed the chicken and cooked the honey and nuts in the drippings for a few minutes before returning and coating the chicken as others suggested. Like the pounded thinner chicken and the slight cayenne spice with the honey! Impressive & easy

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Pennsylvania

Reviewed: Mar. 9, 2012

Wonderful. Hubby rated it a 5* too. Did use a few suggestions... removed chicken from pan when done, stirred honey (I used agave nectar in lieu of honey) and coarsely chopped toasted pecans into the drippings and heated for a few minutes, then drizzled over chicken. Agree with reviewer that cayenne is the right amount. It's a nice complement to the lemon juice. Served over rice with extra sauce. Delicious!

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Reviewer:

Donna Leigh

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cranston, Rhode Island, USA

Reviewed: Feb. 7, 2012

Just don't let your chicken dry out :)

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Patricia

Reviewed: Jan. 15, 2012

We love it!!! I did everthing it told me to do but next time I will add less cayenne pepper.

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Reviewer:

LynnJenn

Reviewed: Jan. 10, 2012

Loved it - Simple to make (except pounding chicken breasts is never fun), and great flavor. Heat from the cayenne pairs nicely with the honey. I followed other raters' suggestion to remove chicken from pan, THEN add honey and pecans and cook a few minutes longer.

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