Posted: 3/25/2013 6:49:26 PM
this recipe worked out great for me. I would only suggest adding to the bread cumb and pecan mix.. a few dashes of creole seasoning, a dash of red pepper flakes, salt and garlic salt to taste.. it came out so good.. deineltey will be making again
Posted: 11/10/2012 10:01:28 PM
I love this recipe. When I didn't have yogurt I used milk which also worked. I've made this 3 times in the last month.
Posted: 2/12/2012 11:37:47 AM
To cut down on fat, I baked the chicken in the oven (350 degrees for 35 minutes) instead of frying it.
The biggest tip I have is to serve this entree with apple butter (or applesauce if that's all you have in stock). Dipping the cooked chicken in apple really brings out the flavor of the pecans! Both my 7yo and 2yo gobbled it up once we gave them applesauce to dip their pieces.
Posted: 12/16/2011 10:24:21 AM
I love this but I do add a bit of Parmesan to the crumb mixture and I bake it in the oven. Keeps the crust on this way and eliminates the extra fat.
Posted: 6/1/2011 11:55:58 AM
It was okay, but the crust fell off while cooking and what didn't fall off then definitely fell off when pulling it out of the pan. The recipe's a good thought, but it needs much improvement.
Posted: 5/26/2011 12:42:48 PM
It was good, but needed more seasoning. It was rather bland to my family. However, I added some garlic salt to the chicken before I coated it and that helped.
Posted: 5/10/2011 9:05:56 AM
This is an easy recipe and delicious. It is also good with chopped pistachios and served with mashed potatoes. Yum!