Pecan Honey Mustard Chicken

This is a great weeknight recipe. My friend Whitney originally introduced me to a similar dish when I went over to her house for dinner. She used fancy mustard. Feel free to play around with that component.

Ingredients:
**I really can't give exact amounts for these ingredients because it is very adaptable according to how many people you plan on serving***
Chicken breasts (enough for 1 for each person eating)
Honey Dijon Mustard
Pecan (finely chopped-I pulse them in a food processor until they are almost like breadcrumbs, but you can easily coat the chicken in larger pieces-you'll just need more of them)

Directions:
Preheat the oven to 300 degrees. Line a cookie sheet with foil and spray it with non-stick cooking spray. Get your assembly line ready so you don't get ewwy chicken stuff on all of your ingredient bottles, etc.

Assembly line: Open package of chicken breasts; 2 plates, one with several tablespoons of the honey mustard, one with pecans; prepared cookie sheet.

Pick up a chicken breast, coat on both sides with mustard, coat on both sides with pecans (your hands will get very mustardy and pecany), put chicken on cookie sheet. Repeat for all of your other chicken breasts.

Bake chicken for about 30 minutes, or until no longer pink in center.


***Great with roasted vegetables, an artichoke, or a salad.