Pecan-Crusted Chicken

Pecan-Crusted Chicken

½ cup spicy brown mustard

2 tbsp honey

1 cup pecans

4 chicken breasts (boneless, skinless)

Preheat oven to 350. In a bowl, whisk together mustard and honey. Toss pecans in food processor and pulse until chopped. Pour them into a large bowl and set aside. Using a paper towel, remove moisture from chicken breasts. Taking one at a time, roll in mustard mixture and coat on both sides, then transfer to pecans and cover both sides. Place on a greased glass baking dish and sprinkle with sea salt. Bake 45 minutes or until juices run clear.