I liked this, I did, but it had a couple of issues for me. I didn't use the pecans because I didn't want them, but did everything else pretty much as directed. My b/s chicken breasts were about 12 ounces each, so I pounded them to about 1 inch thickness and baked them for 20 minutes at 400 degrees. The bottoms were soggy city, but the top was great. I think next time I'll pound the breasts really thin and try pan frying them instead of baking, then topping with a honey mustard curry sauce. As written it's a pretty solid recipe, but it could be fantastic, so I'll keep working on it.
Honey-Pecan Crusted Chicken
virevixa Posted: 03/22/10
Ashley22 Posted: 04/07/09
This has wonderful flavor- I also used Honey Bunches of Nuts (with almonds). It got a little dark after 25 mins, so I reduced the temp to 350. Even dark, it is wonderful!
marlies77 Posted: 03/14/10
Great recipe. For those who said the bottom wasn't crispy enough: Preheat the baking sheet (must be heavy-duty so it doesn't warp!) before you put the chicken on it. Really good, even for company.
kateford Posted: 12/03/08
The flavors were really nice. I cut the chicken into tenders and baked for 30 minutes until chicken got to 165 degrees or so. As others statement, the bottom was not so crisp, but still really good. I served over lettuce.
gr8fulgirl Posted: 07/23/09
We love this recipe! It's so fast and easy - great for a busy week night meal! Good with chicken tenders too (and even faster ~ 20 min). I usually make a second batch of sauce to serve with chicken & omit pecans (husband not fond of them). Also started using panko breadcrumbs (awesome!) instead of cornflakes since the giant boxes of cornflakes are a pain to store. Great recipe! Love it!
NANJONES Posted: 02/07/09
QUICK AND EASY TO COOK. MOIST. GRANDKIDS LOVE. HAVE BEEN MAKING IT FOR YEARS.
cal1runner Posted: 07/14/09
I really enjoyed this dish, not only because of the taste, but also because it is very easy to make. The sauce for the chicken is delicious and the baked pecans add a very nice crunch. I will definitely make this again!
KatieT1 Posted: 10/14/09
This chicken is so good! The honey coating under the cornflake/pecan breading really adds something to it. My husband really liked it and is already asking for it again for dinner. I served it with honey mustard sauce for dipping as well (just stir up equal parts honey and dijon mustard.)
MaryKathryn84 Posted: 07/27/10
tasted fine, but nothing special. probably wouldnt make it again.
grandmarhonda Posted: 12/21/11
I have made this receipe for several years with just skinless chicken breast. I pound it to make them the same size to cook evenly. My family loves it and it is one dish that they will all eat. I also tried it with Panko instead of the cornflakes crumbs. Everyone that I serve it to loves it.