Source of Recipe
List of Ingredients
1/2 cup pecans
2 tablespoons cornflake crumbs
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
4 (5-ounce) skinless boneless chicken breasts
Preheat the oven to 425°F. Line a baking sheet with foil. Finely chop the pecans in a food processor. Sprinkle the pecans and cornflake crumbs on a sheet of wax paper. Combine the honey and soy sauce in a shallow bowl. Dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat. Arrange on the baking sheet in a single layer; spray lightly with nonstick spray. Bake until the chicken is cooked through, and juices run clear. Makes 4 servings.