Dijon Pecan Crusted Chicken

Ingredients

3/4 cup finely chopped pecans
1/2 cup breadcrumbs
1 tsp seasoned salt
2 tbsp chopped fresh parsley
2 tbsp dijon mustard
1 tsp lemon juice
1 tsp honey
1 large clove garlic, minced
4 boneless skinless chicken breasts
3 tbsp margerine

In a shallow dish, combine pecans, breadcrumbs, seasoned salt and parsley; mix well.
In a small bowl, combine mustard, lemon juice, honey & garlic; set aside.
Place chicken breasts between 2 layers of plastic wrap, waxed paper or tin foil. Pound with a meat mallet or rolling pin until 1cm thick.
Using the back of a spoon, spread the mustard mixture evenly over chicken breats on both sides. Then coat the chicken with the pecan mixture, pressing coating into chicken.
In a large non-stick skillet, heat margerine over medium high heat; add chicken and cook over medium heat for 1 minute per side. Reduce heat to medium-low and cook for an additional 6-7 minutes, turning once or until chiocken is cooked through and juices run clear.

Pounding the chicken ensure more even cooking and helps speed up the cooking process.