The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 17, 2008
These are AWESOME! So EASY! I will make these again. Served with a tomato/basil pesto pasta side dish and garlic bread.
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Cooking Level: Beginning

Home Town: Madison, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 16, 2008
Not bad, not good. If you want these flavors go ahead and make some fried chicken with maple sugar covered pecans for dessert. At least, that's what I'd rather do.
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Cooking Level: Intermediate

Home Town: Pelham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 24, 2008
This was so simple and so delicious! Only thing I didn't do well enough was to chop the pecans fine enough... it was still great, but I think the coating would have stayed on better if the nuts were chopped finer.
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Home Town: Lake Oswego, Oregon, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 21, 2008
Very easy and nice flavor. I soaked the breasts in buttermilk for a few hours for extra tenderness. Will make again.
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Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 14, 2008
Very tasty. Take care to crush the nuts pretty fine or they don't stick as well to the meat.
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 2, 2008
I made this at work for my fellow firefighters. Two of the fellas liked it one of them said it was okay. Myself and my officer didnt care for it. I followed the directions to the last word. If I was going to make it again, which Im not. I would pound the chicken out a little flatter. Whole breast took to long to cook through leading to a longer cooking time then expected. Besides that the presentation was good and this may be a dish that is an aquired taste...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 22, 2008
Wanted something different for chicken breasts This was IT!. I seasoned the chicken breasts with Montreal Chicken Spice and Garlic Powder before adding the other ing. Turned out wonderfull. You must use a food prosessor or chopper for the pecans. That way they have no trouble staying on the chicken. Do not use high heat or the pecan will burn. Cooked in no time and was tender and moist. My 91 year old Mother said it was devine. Thanks for sharing this great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 15, 2008
This was a very good recipe. I followed some of the other suggestions to boil the chicken first and I had no problems with it being undercooked. I also added about a tsp of garlic powder. Even my 5 year old was asking for seconds! Thanks!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palos Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 12, 2008
Great Recipe! We added a little bit of garlic but other than that we followed the recipe and it was fabulous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 11, 2008
This is a very "kid friendly" approach to widen our children's taste buds. I de glazed the pan with wine as recommended and my teenagers loved it.
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Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 29, 2007
I think what went wrong was that I used chopped pecans and they really should be finely ground. They just fell off the chicken in the skillet and burned before the chicken was fully cooked. I was left with chicken breasts in a pile of burned chopped pecans. The maple syrup flavor was good though. I think I'll try this again with finely ground pecans instead of chopped.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 3, 2007
This is just delicious! But very rich though. I split the breasts so they would be thin for frying. This is important because if too thick, the nuts will burn before the chicken is cooked. I also chopped the nuts finely in the food processor. The mixture sticks better to the chicken this way. I served it with the Winter fruit Salad with lemon poppyseed dressing. It was a great mix!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 2, 2007
Great alternative to regular breaded chicken! Followed other users suggestions and boiled chicken first while I was preparing everything else. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 1, 2007
This was so fantastic. My husband and I are big fans of O'Charley's Pecan Chicken Salad and this tasted so much like it! I made several changes: I sliced the chicken breasts into thin strips and breaded them individually. The pecans didn't stick as well to the strips but they topped off our salad beautifully. I also didn't have flour and used breadcrumbs instead. I dashed some garlic powder, saffron and parsley (I was feeling adventurous). It turned out to be a really good and easy meal. Thanks for sharing this recipe - it's a keeper!
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Cooking Level: Expert

Living In: Champaign, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 2, 2007
What a great taste. Even my husband who hates when I try new recipes loved it. I did use my processor to chop the pecans pretty fine and I added about 1/3 sleeve of Ritz crackers to them. I also beat an egg with about 1/2 cup maple syrup to help the nuts adhere. By pounding the chicken thin I had no problem with them not being done.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 30, 2007
This was pretty good. I mixed 1/4 cup honey and egg to dip the chicken in before dipping in the pecan/flour mixture. I also took others' suggestions and boiled the chicken before frying. I cut the cooked chicken into strips and added to the Strawberry Spinach Salad I from this site. Made an excellent dinner salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 22, 2007
This was absolutely delicous. Will definately make again. Thanks for sharing this great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 20, 2007
I put my pecans thru my food processor to get them really fine and added some garlic and onion powders. Didn't want the chicken to be overly sweet, so I lightly brushed them. I also used the thin breasts which allowed them to cook thru. Once cooked, I removed the meat, added a bit of flour and wine to the pan which made a nice light sauce. Thanks Rhonda!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 20, 2007
EXCELLENT! I needed a recipe for a pan-fried chicken, and I happened to have some pecans on hand. I always read the comments first, so I knew to boil the 6 chicken breasts first, and I chopped the pecans almost to a powder! The chicken was still warm when I placed it in a large ziploc bag with extra maple syrup, so I threw it into the freezer for a few minutes before coating it for frying (I wish the maple syrup was a bit thicker, may have to work on that). I used a little butter and olive oil to fry it (that's my oil of preference). It was absolutely delicious!! Served with (slightly-over)-roasted sweet potatoes -- marvelous together. Highly recommend to all!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 29, 2007
This was a great recipe that my husband actually requests. The chicken turns out very tender, and the maple syrup is surprisingly not as sweet as you might think. It's just very tasty!
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