Reviewed: Nov. 8, 2009

This was amazing with potato/yam/ butternut squash au gratin and stuffing!!! Turned out absolutely delicious and really easy to make!

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evildaveg

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Reviewed: Jul. 2, 2009

Great! The whole family loved it.

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Kissyfur26

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Reviewed: Apr. 20, 2009

We love this recipe with all the ingredients recommended, the only thing I do different is cook the chicken in a little more oil. I always make sure my chicken is thin and cook it on medium and have never burned my pecans. My family loves this and we cook it every couple of weeks or so. Thanks for the wonderful recipe!

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Lellieb

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Reviewed: Mar. 9, 2009

the toppings wouldn't stay on, I also burned the pecans. but otherwise it was pretty good.

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flyingsquirrel

Cooking Level: Beginning

Home Town: Carlsbad, California, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Jan. 22, 2009

Super esay, super delicious! My husband is not fond of Chicken breast, but he loved this! And like the recipe says, careful not to burn the pecans!

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Kathy T

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 15, 2008

This was a big hit in my house, my daughter was a little sceptical when she seen the ingredients but loved it and my husband even ate it cold the next day. I will certainly make this one again thanks.

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Bonnie

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Reviewed: May 27, 2008

We didn't care for it. Too sweet. A lot of jokes were made about chicken Christmas cookies. I'm sure that it is delicious for many people -- but if you're not a fan of sugar crusted meat then move on.

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alarson

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Reviewed: Sep. 29, 2007

This recipe was very good, although I agree that the chicken must be pounded very thin so it cooks quickly. I used butter instead of olive oil. I had a little bit of a hard time with the pecan mixture staying on the chicken. Other than that, it was pretty good. Maybe a little too much cinnamon, but definitely something I will make again.

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Emily Williams

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2007

Our family really enjoyed this chicken. We would suggest pounding the chicken first. Be really careful that you do not burn the pecan crust. My 9 year old daughter liked it too.

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In The Mix

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Reviewed: Nov. 16, 2006

This was very good and I will definitely make this again.

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RL

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Reviewed: Jul. 18, 2006

Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice.

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 28, 2006

Very yummy if you like pecans and cinnamon!

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SPulcher

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Reviewed: May 30, 2006

First try, and my family went crazy over it! It was a success:)

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Christine S.

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Reviewed: Nov. 13, 2005

I made this according to recipe, and everyone loved it. (Although I didn't get a reesponse from my nut-hating brother.) I fried up each of the breasts individually because I felt they needed my full attention, and it ended up taking way too long to cook. If I make these again, I'll double them up and perhaps be more satisfed. The crust had a nice nutty flavor. I used half pecans and half almonds. Paired with the Asparagus Casserole I, it was filling and entirely satisfying!

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Haley James

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 28, 2005

I love pecans and cinnamon sugar so I expected this recipe to be delicious. However I was pretty disapointed. Although the chicken was pretty moist the crust didn't come out very flavorful at all, despite my following the recipe to a "T." I used it to top a salad of fresh greens, apples, onions and goat cheese, drizzled in raspberry kiwi vinigrette. This improved on the chicken since texturally it was still good. However I'm not sure I'd make this again, even with tweaks.

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KELOUA

Cooking Level: Expert

Living In: Charlestown, Massachusetts, USA

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Reviewed: Sep. 7, 2005

What can I say? I had to write down the recipe for a friend. I made it just as it called, but the next time (yes, the next time)I'm using brown sugar. What a treat! Everyone loved it. Thanks!

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hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

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Reviewed: Jul. 12, 2005

I made this for my boyfriend and he just raved about it, so I made it again! Great for topping a good spinach salad with bluecheese, egg, pecans, green onions, and balsamic vinegar!

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VEGGIELUVA

Cooking Level: Intermediate

Home Town: Leechburg, Pennsylvania, USA

Living In: Wilder, Kentucky, USA

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Reviewed: Jun. 16, 2005

The chicken came out very moist, but we thought the cinnamon flavor was a bit much for a main dish, plus it just needed some zing with all that cinnamon. I think it would be much better in a salad instead.

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KIMK1

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Reviewed: Mar. 29, 2005

My husband thought this was "pretty good", but I expected a sweeter coating; it was rather blah to me.

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LISAORJACK

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Reviewed: Jan. 16, 2005

My many thanks to Mary for her Pecan Crusted Chicken recipe. I cooked it for dinner tonight and my husband and I both loved it. I fried it in a covered frying pan, and it browned just right. The pecans stayed on the chicken and there was no burning. I will definitely be using this recipe again. I did eliminate the cinnamon and sugar.

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TOURLAGOON

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Mary's Pecan Crusted Chicken

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