4 chicken breast halves, skinned & boned
1/4 c. honey
1/4 c. Dijon mustard
1 c. finely chopped pecans

Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside.

Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes, until tender.