In a medium sized mixing bowl blend together the mustard and honey.
Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans either on a plate or in a pie pan if you have one.
Using a paper towel, remove any excess moisture from the outside of your chicken breasts.Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.
Bake at 350 for 45 minutes or until the chicken juices run clear.