Honey Mustard Pecan Chicken

4 chicken breast halves, skinned and boned
¼ cup honey
¼ cup Dijon mustard
1 cup finely chopped Pecans

Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard; spead on both sides of chicken and dredge chicken in Pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350° for 30 minutes or until tender. Serves 4.