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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 31-40 of 42

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  • on May 08, 2007

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    This recipe is great and easy. The chichen is slightly sweet and crisp and the chicken is moist. We did not have the Roquefort cheese it called for so we used feta and mozzarella, very tasty. Will fix again. What made this dish even better was that my husband prepared it. Oh yeah babe!

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  • on May 06, 2007

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    Excellent!! Very easy to follow and we really enjoyed it. I am not a very good cook and everyone loved it. Will make it again!!!

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  • on April 28, 2007

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    This was yummy, but I will agree that it was a bit on the sweet side and needed a bit more of a contrast. I think a saltier cheese would be better paired, or using panko as the one reviewer suggested. I will make this again but with some modifications.

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  • on April 27, 2007

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    Emeril is a genius.

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  • on March 28, 2007

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    It was pretty tasty, a little sweet, but good

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  • on February 13, 2007

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    this was great and was very quick and easy to make

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  • on January 22, 2007

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    Really easy and delicious. I think we will use swiss or cheddar next time. Blue cheese seemed to overwhelm the other flavors. Being from the southwest, we decided to use chipolte powder instead of cayenne and it added a subtle smoky flavor.

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  • on January 21, 2007

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    I think next time I will stuff the chicken with cheddar or some other sharp cheese, I guess I just like blue cheese better on a salad . . .

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  • on January 16, 2007

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    This is a winner!...my friends loved it!!...the only thing is that the cheese and bacon didn't stay inside the chicken when i cut it in half..but i used toothpicks to keep it together...i thought it was cut big enough...but still a fabulous recipe just be sure to leave enough room in chicken for the stuffing!

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  • on January 16, 2007

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    fairly easy to make just a bit time consuming preping for it. But FANTASTIC DISH! trust me you'll get some raves on this one. This was my very first dish make from Emerill, really just a jaw dropping savor of a meal.

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