4 chicken breasts, 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. Dredge chicken in chopped pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes or until tender.