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My husband said that this was the best chicken dish he's ever tasted. I think I'm jealous! I lined my baking pan with parchment paper which made the clean-up really easy. Because there was no butter or oil drizzled on top of the chicken, it didn't get very brown and looked kind of "floury". But reducing the fat in a recipe is more important to me, and once the sauce was drizzled on the top, it didn't matter one bit. The peach sauce (I used apricot) wasn't cloyingly sweet, which made me happy since I don't have a sweet tooth. I'm so happy you posted this recipe Evelyn, since I was able to prepare a memorable meal for my DH.

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Geema February 09, 2004

This was an awesome dish! I thought it would be too sweet for me but it was just perfect. I used pecans instead of walnuts and didn't have peach preserve - a good old fashioned peach tasted just fine, although I mashed the peach pieces a little prior to dipping the chicken in it to get the juice out. I also simmered the sauce for an extra 5 minutes to make sure the sauce was good and thick. I will make this again, thank you for sharing!

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krittylea21 September 06, 2011

This was amazing! I've never thought of using nuts for a crust on chicken. My son wanted to try peach preserves for his PB&J sandwiches and ended up not liking it. So I was left with a jar of preserves and then found this recipe. I didn't pay attention to the amount of walnuts it called for and only grabbed the small bag so I ended up mixing the walnuts with pecans. I would highly recommend this to anyone looking for a different way to make chicken!

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Mom of 2 picky eaters March 31, 2008
Walnut Crusted Chicken Breasts with Peach Sauce