Wonderful baked chicken, I made just as directed and this turned out perfectly. We will definitely make this again. Thanks for sharing.

OMG! I loved this recipe enough to use the phrase OMG! I was short on honey though and instead put 1/4C of maple syrup in with the egg in addition to honey. Wow, this was awesome served with some mashed potatos and garlic veggies! My 4yo son and my husband both raved about it, so much so that I had to take the baking dish away so they wouldn't make themselves sick! The honey and butter seal in the moistness and the nutty taste makes you come back for more. So incredibly good!

Amazing! I don't love chicken, nor sweet meats. But, the rest of my family does. Struggling for dinner ideas without going to the store, I thought I'd give this a try. Instead of breasts, I had 5 boneless, skinless chicken thighs. After reading the reviews, I made a few adjustments. First adjustment: I seasoned the thighs with The Fresh Market's Poultry Spice Rub (sea salt, coriander, garlic, basil, sage, cumin, red chili flakes, black pepper, mustard seed). Second adjustment: I marinated the seasoned thighs in the honey/egg mixture for slightly more than 1 hour. Third Adjustment: In addition to the salt and pepper, I added a dash (maybe 1 1/2 dashes)of curry to the pecan/bread crumb mixture. Because my meat was not very thick, I started out at 325 degrees for 30 minutes, but I couldn't get a reading on my meat thermometer. So, I panicked and increased the temperature to 350 degrees for another 20 minutes. As it turned out, I never got the thermometer to work, but the chicken was done (slightly overdone probably) and delicious! Not only did my husband and son love it, but I even loved it! Extremely flavorful! When I make it again, assuming I use thighs (more flavorful than breasts, usually), I will either bake as directed or at 350 degrees. The chicken itself would've been great continuing at 325, but to get the nutty coating crunchy, the higher temp was best. I tossed some left over honey-glazed carrots and fresh broccoli into some flavored wild rice--perfect!

It was ok. I think I would like it better on boneless chicken.

The family loved it, will definitely make again!

Ok, I hate rating a changed recipe but the basics are very good. I have to eat gluten free so I substituted rice Chex for the bread crumbs. I just pulsed the cereal, about 2 cups, with about 1 1/2 cups whole pecans in my food processor until it looked the right size. I also pounded my chicken to tenderize it then put it in the egg/honey mix for a couple hours because I had the time. I will make this again! I gave it 4 stars because I changed it and think that the cereal was better than bread crumbs would have been for me.

Absolutely delicious. Don't change a thing - this recipe is perfect with the right balance of flavours.

This was easy and tasted great. There was a little sweetness from the honey and crunch from the nuts. I used pecans. Next time I would use a food processor to chop the nuts, it would be faster than using a knife like I did this time.

made this recipe tonight. used three large chicken breasts and sliced them in half. i did cut the recipe in half and it was plenty. just the right number of sweetness. cooked them for 30 minutes and sprayed the glass dish with non-stick spray, as other suggested. I also made some sauteed asparagus and rice; perfect sides! will definitely be adding this to the dinner rotation!!

This is my husbands favorite chicken recipe. He's the only meat-eater in the house (I'm a vegetarian), so I use half of all the ingredients to make smaller portions. The chicken comes out tender and delicious every time, according to anyone eating it, and it's super easy to make. Thanks for the recipe! :)