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

Place each piece of chicken between 2 sheets of wax paper; flatten with 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 a lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes or until tender.