*If you are using thick boneless breast pieces, hold your hand on top of the chicken breast and gently cut the chicken breast halves horizontally.

In a medium-sized bowl blend together the mustard and honey. In a shallow bowl, combine the pecans, bread crumbs, and salt. Coat both sides of chicken with honey mustard mixture, then roll in pecan mixture. (Don't coat too thick with the honey mustard.)

Lightly spray a 13 x 9" casserole dish with nonstick spray. Place chicken in casserole dish and bake uncovered for 40 minutes.

CREAMY SHELLS & PEAS

4 cups uncooked mini shells
2 cups frozen peas
1 Tbsp. olive oil
1 small onion, diced fine
1 slice deli baked ham, diced
2/3 cup heavy cream
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp grated Parmesan cheese

Cook shells according to package directions adding peas during the last 3 minutes of cooking. Drain well and leave in the colander. In the same pan, sauté onion and ham in olive oil for about 2 minutes or until onion is tender. Add heavy cream, salt and pepper; simmer for about 1 minute or until mixture starts to thicken. Add Parmesan cheese and stir through. Add shells and peas back into the pan with cream sauce and stir to combine. Add additional Parmesan cheese if desired.

STRAWBERRIES WITH CREAM

1 package of strawberries, cleaned and sliced
1 tsp. sugar
1 container lemon flavored Greek yogurt (we used Chobani)
2 Tbsp. honey
1/8 tsp. salt

Clean and slice strawberries. Place strawberries in a bowl and sprinkle with sugar. Cover and refrigerate until ready to use. Mix together yogurt, honey, and salt. Drizzle over sliced strawberries.

Suggested Side: Creamy Shells & Peas, Strawberries with Cream