Mary's Pecan Crusted Chicken

"Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored..." See more with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice."

"Just made this dish last night… It rocked! Not only did it taste wonderful, but also the cinnamon in the mix made it smell delightful as it cooked. The only tip I have is to defiantly head the sugge..." See morestion of not letting your pecans burn… and they will burn quick if you are not careful. I used chicken tenders rather than the full breast and turned them often to avoid burning. I’ll make this dish again but for now, I can’t wait until lunch to eat the leftovers (only possible because I made a lot)!! "

"I've made this twice and I cut down on the cinnamon and liked it better. Overall - a nice chicken variation!..." See more"