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

Pound the chicken breast halves between 2 sheets of wax paper until half of their original thickness. Combine the buttermilk and mustard, season with salt and pepper to taste. Place the chicken breasts in this mixture and refrigerate until ready to cook (these can be prepared 1 day ahead, if you like).

Shake off excess buttermilk mixture from chicken, then thoroughly coat each piece in ground pecans. Place chicken breasts on a cookie sheet and bake at 375 degrees for 12 to 15 minutes. Serve with steamed vegetables.