Pecan Crusted Chicken

INGREDIENTS

4	boneless skinless chicken breasts
1/4	c. dijon mustard
6	tbsp honey
2	tbsp water
2	tbsp lemon juice
2	tsp salt
1	tsp pepper
1/2	c. finely chopped pecans
1/4	c. plain dry bread crumbs

1.	Preheat over to 425F. Place chicken breasts in a gallon size freezer bag. In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper. Add marinade to chicken, turning to coat well. Refrigerate for 30 minutes or longer for extra flavor. Mix pecans and breadcrumbs in a shallow dish. Remove chicken from marinade and discard any extra. Coat chicken evenly with pecan mixture. Place on baking pan and bake 15-25 minutes or until chicken is cooked through.
Freezing directions
1.	Place chicken breasts in a gallon size freezer bag. In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper. Add marinade to chicken, turning to coat well. In a quart size freezer bag, combine pecans and breadcrumbs. Place small bag into larger bag with chicken. Label and freeze.