7 Reviews

Five stars WITH a couple of changes. First, I double the recipe because the chicken is so good the next day! I use organic boneless chicken tenders & toast my pecans lightly before coarsely chopping with my biggest heaviest knife. I'm sure there's a name for that thing I just don't know what. So after I remove the membrane(the disgusting rubbery hard thing you'll bite into if it's not removed)gristle thing from each tender I go on with the rest of the recipe and bake on non stick aluminum foil covered sheet pan. I use spray olive oil and very lightly mist the pan before gently placing the tenders on the pan. I mix up dijon & honey as a dipping sauce for my grand youngins. On the side I make either wild, saffron or regular ol lite brown rice plus baby carrots or broccoli or both. My family loves this.

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keikee November 20, 2013

Excellent. I'm putting this into my best of the best file - for flavor, ease and healthfulness. Yummy!! I lovedddd the underlying flavor of maple syrup and mayo (I used Vegenaise). The coating is excellent and adds another yummy layer of flavor. Seriously good chicken here!

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LifeIsGood May 10, 2012

This recipe sounded great, so of course, I cooked it. Yep, pretty good. I'm stuffed like a Turkey on Thanksgiving. Thanks for the recipe.

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codycove May 02, 2011

I couldn't believe how good this was for how easy it was to make. I made two slight changes. All I had was Italian seasoned breadcrumbs, and I added a little bit of pepper on top before putting them in the oven. I think both helped to balance out the sweetness. I liked Alligirl's idea of serving it with baked apples, and added cinnamon to them.

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PumpkinBoy February 28, 2011

I cut my chicken breasts in half, and the sweetness of the maple syrup complimented the pecan breading very nicely. Very tasty and easy to do any day of the week. Cutting the chicken breasts in half instead of pounding made the cooking time perfect. Made for Photo Tag. Thanks for sharing!

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breezermom January 08, 2011

Delish! I don't think that I pounded my breasts enough, as they took almost 30 minutes to cook, but, they were flavorful and moist. I served this with some apples, as I wanted the chicken to be the star! This goes in my keeper file; easy and do-able on a weeknight! Thanks so much for sharing, AZPARZYCH.

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alligirl January 06, 2011

I made this exactly as written although the chicken took closer to 25 minutes to cook. Served over plain pilaf and Herbed Green Beans. Used homemade panko (Homemade Panko Bread Crumbs ), organic maple syrup and local chicken. Will make again! The crust is delicious!

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COOKGIRl November 16, 2010
Maple Pecan Chicken