Pecan-Crusted Chicken Christine Allison   From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 10 min Cook Time: 20 min 1 cup pecans, toasted 1/2 cup bread crumbs 1 teaspoon dried basil 4 skinless, boneless chicken breasts (about 1 1/2 pounds total) 1/4 cup honey mustard 1. Preheat the oven to 400°. Using a food processor, grind the pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the bread crumbs and basil. Season with salt and pepper. Rub each chicken breast with honey mustard, then coat with the pecan mixture. Place on a nonstick baking sheet and drizzle with 2 tablespoons olive oil. Bake until the juices run clear, 15 to 20 minutes.

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