5 Reviews of Pecan Crusted Chicken With Raspberry Sauce

From: Ms*Bindy

On Feb 22, 2008

Great recipe. I used 1 1/2 times the pecan mixture for 6 cutlets and barely had enough. But, had more than enough raspberry sauce. I used only a drizzle of raspberry sauce so as to not drown the cutlets in sweetness, and that was perfect.

From: Charmie777

On Feb 22, 2008

This was pretty good. But maybe a little too sweet. Some in my family loved the sauce but thought it was too much with the pecans. They preferred the chicken without the sauce. Still, a very tasty and beautiful dish!!! Good job!

From: mary winecoff

On Feb 22, 2008

I compared this recipe with #282931, making them at the same time. Some people liked this one because it was sweeter than the other recipe. This one was pan fried. Both recipes were very good and there was not a clear winner. Thanks for a great recipe! Made for RSC #11.

From: LifeIsGood

On Feb 22, 2008

Simple, easy and very tasty. We enjoyed this chicken very much. Next time (personal preference here) I will use more pecans and a little less flour to dredge the chicken breasts. The raspberry sauce was a lovely touch. Thanks!

From: Lauralie41

On Feb 23, 2008

Very close to a dish I had at my favorite restaurant! When making the pecan and flour mixture I added more pecans as it didnt look like enough for the coating. The raspberry sauce was good but for our taste buds I think I would either add less honey or increase the balsamic vinegar. Thank you for a quick and very nice dinner. Good Luck in the contest!