Directions
1
Preheat oven to 375°. Toss together chopped pecans and seasoned salt in a shallow baking dish; set aside
2
Combine mustard with honey and melted butter in a small bowl. Brush over chicken, discarding excess
3
Roll chicken in chopped nuts, pressing firmly
4
Arrange chicken on an oiled rack set over the rimmed baking sheet
5
Bake until 165° at thickest part, 45 to 50 min
6
Serve hot sliced over pear pecan salad