Pecan Crusted Chicken

6 boneless, skinless chicken breasts
2 Cups brown sugar
1 Cup dijon mustard
1 teaspoon salt
1 1/2 Cups finely crushed pecans

Preheat oven to 400 degrees.

Lay each chicken breast with the widest side down on a cutting board. With a large sharp knife parallel to the cutting surface, slice off a small portion of the chicken breast so that it is a uniform thickness, about 1/2 inch thick. Save the small removed portions of chicken for another use. Mix brown sugar, mustard and salt in a small bowl. Coat chicken pieces with mixture. Spread crushed pecans on a small plate and then roll coated chicken in pecans and press firmly. Place coated breasts in a 9 x 13 inch baking pan sprayed with cooking spray and bake for 40 minutes. Let stand 5 minutes before serving. Makes 6 servings.

My Take:
I feel like it works better when I do smaller pieces of chicken (chicken tenders). In addition, you get more surface area for the good stuff. :) The one problem I run into is that if the pan is not completely full, then the glaze tends to seep away from the chicken and burn onto the bottom of the pan. Everything still turns out fine, it's just a pain to clean the pan.