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Oven "Fried" Cheesy Chicken Breasts with a Pecan Crust Recipe

Oven "Fried" Cheesy Chicken Breasts with a Pecan Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on April 24, 2008

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    I did not really like the combination of flavors. I am not going to make this again.

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  • on April 22, 2008

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    This was a great recipe..although I definitely made a few changes based on what I had at home. For the coating, I used crushed walnuts and honey bunches of oats ceremony which add a bit more sweetness which I like. I also used a reduced-fat feta for the stuffing - besides lowering the calories, it paired quite nicely with the walnuts. The honey dijon coating is very nice also. My fiance loved it...a great new way to do chicken breast. I love it b/c its like friend but without the fat.

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  • on April 15, 2008

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    I love this dish. The first time I made it exactly as the recipe says. Now, I omit the stuffing but I love the spicy taste and the crunchy crust. Also, I find this is an easy dish to make and freeze the breasts individually. I just take one out of the freezer in the a.m. and for dinner just reheat at 350 for about 15 minutes.

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  • on April 10, 2008

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    I read the other reviews and decided to use brie instead of a blue cheese. It was AWESOME. Both my boyfriend and I loved the sweet honey with the touch of dijon. I also used corn chex instead of corn flakes because that is what was in the panrty. It was a bit messy to make, but well worth it. I don't know if I cut the chicken wrong, but I coulnd't make a pocket so I just butterflied it and folded it over. It took about 30 minutes to cook.

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  • on April 01, 2008

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    Very easy recipe, makes a nice presentation. Half my family Loved it and half Hated it. I thought the blue cheese was too strong. But my kids didn't like the cornflake and pecan crust. My husband thought it was great. I think next time I will tweak it for our tastes and see if I can get a winner.

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  • on March 07, 2008

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    I actually made this recipe
    "cordon bleu" style using thin
    chicken cutlets stuffed with the
    filling and rolled up.
    It was scrumptious!
    A keeper for sure!

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  • on February 19, 2008

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    I didn't use blue cheese (I don't like the taste of it, so I just used regular slices of cheese. It was a great alternative to cordon bleu, because the honey mustard adds a kick to the dish.
    Overall, a great dish. WOuld definitely make again

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  • on January 24, 2008

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    I loved tbis recipe and so far, everyone that I made it for loves it as well. It has a variety of flavors that makes your tastebuds come alive. I didn't add the cheese or bacon and it was still fantastic.

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  • on January 13, 2008

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    I thought this was very good. I didn't have corn flakes and used panko instead. It made a nice light breading, but the mustard and blue cheese made this dish....sweet & salt!!!

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  • on October 19, 2007

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    I agree with another reviewer that there are too many flavors going on in this dish. The Roqufort is overpowering. When using the honey and bacon ingredients, a better choice would have been brie. I would also dispense with the "essence" as it is at odds with the honey/dijon coating. Salt and pepper is all it needed. We liked the cornflake crumbs; panko would work just as nicely and maybe even better as it has a more neutral flavor and a great crunch. I will try this again with my modifications.

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