This was really good, but the breading tended to fall off in the pan (the 2nd time I made this, using finer chopped pecans helped!). I made it lower in fat by using only 1 Tbl. of oil and 1/2 Tbl. butter. I preferred honey to maple syrup, and I didn't bother measuring it (just brush-coated both sides of the chicken breasts). I made served this cut up on top of a salad that had romaine lettuce, tangerine slices, celery, toasted pecans, dried cranberries, and cranberry vinaigrette (dressing recipe called "Green Salad with Cranberry Vinaigrette" from this site). I, too, had problems getting the chicken done without burning the breading. I just cooked it for 20 minutes on low heat, then popped it in the microwave for 4 minutes afterward - it still stayed juicy. The 2nd time I made this, I cooked it in the pan until golden, then transferred to a glass baking dish, covered it in foil, and baked at 350 for 20 minutes. Perfect!! Thanks for the recipe!
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