Pecan Chicken

4 boneless chicken breast halves, skinned
¼  cup honey
¼  cup Dijon mustard
1 cup finely chopped pecans

Place each piece of chicken between 2 sheets of wax paper. Flatten to ¼ inch thick.  Set aside.  Combine honey and mustard.  Spread on both sides of chicken and dredge chicken in pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 oven for 30 minutes or until tender.

Yield: 4 servings