Reviewed: Oct. 9, 2006

Absolutely delicious. I've made this twice, and the second time I removed the chicken from the pan when done, stirred the honey and pecans into the drippings, and heated for about 3 minutes. Then I put the mixture on top of the chicken when I plate it. I prefer to make it that way now because it just makes a nicer glaze and really coats the pecans and makes them stick. Thanks for the recipe!

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Reviewer:

Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Reviewed: Oct. 15, 2006

Wonderful sweet, nutty flavor with the surprise of a hint of heat with the pepper! Excellent! Thanks for the new recipe!

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Reviewer:

Tami

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Oct. 30, 2006

This chicken came out delicious and my husband just loved it. Plus, it is so easy to make. I did, however, have to cook the chicken breast a little longer than the recipe called for. I did not have pecans, so used oven-toasted, chopped almonds, mm! I cooked the honey and nuts on top of chicken as directed, made a wonderful glaze.

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Reviewer:

ms. jade cooks

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Chicago, Illinois, USA

Reviewed: Oct. 31, 2006

Very easy and great tasting!

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Reviewer:

skytlle

Cooking Level: Beginning

Home Town: Newton, North Carolina, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Nov. 1, 2006

LOVE it!

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Reviewer:

Aria G

Cooking Level: Beginning

Living In: Dallas - Ft. Worth, Texas, USA

Reviewed: Nov. 7, 2006

What's not to love about this recipe? Fast, few ingredients and delish! I was afraid that it would be overly sweet with honey being the dominant flavor here. I took the advice of others and added the honey and nuts to the pan juices, which probably diluted the honey a little and the cayenne is what really gave this another layer and dimension of flavor. Great recipe, thanks.

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Reviewer:

DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 13, 2006

Good recipe. Very easy with a nice flavor. I added some parsley for color and it presents very nicely.

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Reviewer:

JULIEKAYE78

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 19, 2006

I loved this recipe so much I made it for dinner twice in one week! It was delicious and easy. My husband doesn't usually like spicey food and I wondered about the cayenne pepper, but he loved it!

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Reviewer:

K.J. Fifield

Reviewed: Nov. 20, 2006

I was good, I like sweet chicken so maybe if candied pecans were used it would be extra yummy..

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Reviewer:

homewith4

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Reviewed: Feb. 13, 2007

5 stars +! My boyfriend and I loooove this recipe. I've made it both as stated and as other reviewers have suggested, by removing the chicken and cooking the honey/pecans separately, and I agree that the latter method is preferrable. I usually put the pecans in a baggie and roll over them with a rolling pin; however, don't pulverize them! I like them somewhat coarse so I can really enjoy the crunch. I serve this on a bed of wild or brown rice; the texture is a nice contrast to the nuts. Don't skimp on the cayenne! Sooo yummy!!

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