4 boneless skinless chicken breast halves (about 1 1/4 pounds)

1/2 cup Lawry's® Dijon & Honey Marinade With Lemon Juice

1/2 cup finely chopped pecans

1/4 cup plain dry bread crumbs

1. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Preheat oven to 425°F. Mix pecans and bread crumbs in shallow dish. Remove chicken from marinade. Discard any remaining marinade. Coat chicken evenly with pecan mixture. Place on shallow baking pan sprayed with no stick cooking spray.

3.  Bake 15 minutes or until chicken is cooked through.

Test Kitchen Tip: Use halibut or other white fish fillets in place of the chicken.