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Pecan Breaded Chicken Breasts

Reviewed: Jan. 7, 2013
I find it quite interesting that people found this recipe delicious. I found that the maple syrup with the chicken was an absolutely awful combination. I baked my chicken (crushed my pecans by putting them in a plastic bag and banging on them with a wooden spoon, so I didn't have a problem with not having them fine enough), and then made a sauce by using the juices from the baking dish and reducing that in a skillet with some red wine and chicken bouillon. I actually thought that made a quite delicious combination and really counteracted the overly sweet maple syrup. Would absolutely not eat the chicken without it, however. I would make this again, however (I really liked the chicken and the pecans), but will skip out on the syrup, I think.
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