Reviewed: Apr. 8, 2008

Everyone loved this at my house. I will definately make again and not change a thing. Thanks so much.

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Reviewer:

calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Reviewed: Apr. 7, 2008

Just WONDERFUL! Served it over salad and EVERYONE loved! Cooked it as directions said..bought the pecans that were chopped for cookies and used thin sliced chicken breasts, had NO problem with the pecans falling off, or the pecans burning, due to the thin chicken! Wonderful!

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Reviewer:

Casey

Reviewed: Mar. 21, 2008

Very nice. Moist and juicy on the inside crunchy slight sweetness on the outside. I agree this would also be great sliced on a salad.

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Reviewer:

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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Reviewer:

bonniekaye

Cooking Level: Beginning

Home Town: Madison, Nebraska, USA

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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Reviewer:

natalie s.

Cooking Level: Intermediate

Home Town: Pelham, Alabama, USA

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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Reviewer:

Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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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Reviewer:

Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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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Reviewer:

BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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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Reviewer:

bstevey

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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155 users found this review helpful