- 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
Preheat the oven to 400 degrees. 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.