The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 14, 2009
mixed reviews when served to my family. No one raved, but no one "hated" it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 29, 2009
I made this the other day. Grounded up the pecans in foodprocessor so they would be small and not fall off. I was not impressed with this recipe. I served this with baked sweet potato and fresh steam broccoli . I followed recipe exactly, was hoping for something with a little more flavor. The husband loved me eeh not so much. Prob wont make again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 18, 2009
The recipe says to used chopped pecans, but they need to be very small in order to not fall off while cooking. Instead of chopping, use the food processor or blender to grind them. Otherwise this was a tasty recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 15, 2009
I would recommend precooking. It burned on the stove. Not enough flavor for me.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 24, 2009
Browned on the stove 3-4 mintues then finished in the oven 15 minutes on 350. Just not out taste--not enough sweet to give it that nice salty/sweet combo.
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Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 2, 2009
I followed the recipe to the tee, although I did add in some bread crumbs. I had to turn down the heat med/low. Even though it burned a little bit I really enjoyed this chicken. Reminded me of Macadamia nut encrusted halibut.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 28, 2009
do you think this recipe would be good with walnuts rather than pecans
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 17, 2009
This is my family's favorite chicken dish! I added one more ingredient that makes this recipe even more delicious. I added 2 tbs of orange marmalade to the maple syrup mixture. The marmalade gave it a little tartness, which was great with the sweetness from the maple syrup and it also helped the pecans to stay in place on the chicken. Loved it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 8, 2009
This recipe is very easy, but I was hoping for a little more. The leftovers tasted much better the next day, so maybe the chicken just needed a little more time to absorb the maple syrup? I gave it 4 stars because it really is simple but very showy on a plate- it just needs a little more boost of flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: May 4, 2009
Turned out to be very tasty. Had a problem with cooking, pecan coating just didnt come out like I would like. Would like suggestions on how to correct problem.
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Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA
Living In: Mason City, Iowa, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 21, 2009
My husband and I really didn't like it. I was so disappointed b/c I thought it looked great. I followed the recipe exactly, but I guess it just wasn't our thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 23, 2009
My kids love this...I substituted olive oil for the butter and vegetable oil and it turned out really good.
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Kim
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 13, 2009
one of the best chicken dishes i have ever had!!!!!! a def. keeper
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 8, 2009
This is a great dish, will have again for sure! We browned the chicken in the skillet then placed on a foil covered cookie sheet in the oven at 400 degrees for another 10 min due to the chicken we piked being so thick. In the end, it was amazing!
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Cooking Level: Intermediate

Home Town: Greenacres, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 5, 2009
Followed the reviews and chopped pecans with my food chopper with a bit of seasoned bread crumbs. Also added a bit of garlic salt and black pepper. Browned in cast iron for 10 minutes, then in a 350 oven until meat thermometer said done. Really excellent considering how fast and easy it is. Would be good with wild rice, fresh crusty bread and a nice red wine! ..... Update: after two days in the fridge, the pecans turned the chicken purple. Which was probably a sign I shouldn't be eating two-day old chicken anyway. Just FYI.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 24, 2009
Smelled AMAZING. Too greasy for me, tho. Next time, I'll add half the butter, or maybe just use oil... Tasted really great!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 25, 2008
It sounded like such a good idea! What a mess! I realized long before I even turned on the burner that medium heat was too high, even after turning the heat down, the coating did nothing but fall off and burn in the fry pan. I might try this again, but with several different variations.
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Cooking Level: Intermediate

Home Town: Bruce, Wisconsin, USA
Living In: Eau Claire, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 5, 2008
I loved this recipe - very unique flavours. I pan-fried the chicken on a medium-low temperature as I found it can burn easily. Delicious!
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Home Town: Whistler, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 4, 2008
This recipe was great! I did season the chicken with salt and pepper. I also added garlic and onion powder to the pecan mix. I browned the chicken a finished it off in the oven on 350 for about 15 minutes, and in the end I brushed it with a little more maple syrup. IT WAS FANTASTIC!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 4, 2008
Our pecans just burned and it wasn't tasty.
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