4 lg. skinless, boneless chicken halves
1/2 c. buttermilk
1/4 c. Dijon mustard
Salt & pepper to taste
2 c. finely ground pecans

Pound chicken breast halves between 2 sheets of wax paper until half of original thickness. Combine buttermilk and mustard; season with salt and pepper to taste. Place chicken in this mixture and refrigerate until ready to cook (can be left overnight). When ready to cook, preheat oven to 375 degrees. Shake off excess buttermilk from chicken, then thoroughly coat each piece with ground pecans. Place chicken pieces on cookie sheet and bake for 12 to 15 minutes.