Pecan-Crusted Chicken.

3 tbsps     Dijon mustard              
2 tbsps    Liquid honey              
3  Boneless skinless chicken breasts, filleted into 2 thinner

3/4 cup pecans
about 1/4 cup sugar

1/4 cup   fine dry bread crumbs
2 tbsp     hard margarine or butter, melted
1 tsp     dried basil
1/4 tsp    salt

Preheat oven to 425 degrees.  Combine mustard and honey in small bowl. Brush on both sides of each chicken breast half.
To candy the pecans: Heat a pan, add pecans and sugar, mix until the sugar starts to caramelize onto the pecans.  Remove them from the pan and cool them on a plate. Chop them to a modest crumb.
Combine remaining 4 ingredients in medium shallow dish. Press both sides of each chicken breast half into bread crumb mixture until coated. Place on greased baking sheet with sides.  Bake for 15 to 20 minutes until chicken is no longer pink inside and crumb mixture is golden.  Serves 4.

Freezer friendly: Freeze coated chicken breasts,  can cook from frozen or thaw before cooking.
Also included: Maple glazed carrots.

Thanks, KS!  Delicious!