Preheat your oven to 450-degrees (F) with the rack placed in the center.

If you are using pecan pieces, skip to the next step. Otherwise, use a knife, your fingers or a food processor to break your pecans into pieces. They don't have to be small, but they do need to be at least roughly chopped.

Melt the 2 tablespoons of butter in the microwave.

Stir the pecans, Panko and some salt and pepper into the butter. If you want an extra kick, sprinkle in some of the Montreal steak seasoning as well. It should form a moist, yet crumbly mixture. Set it aside.

Use your hand or a meat mallet to pound your chicken to the approximately same thickness. (A rolling pin also works. I suggest putting the chicken in paper towels or plastic wrap to do this.)

Pat the chicken dry with paper towels then place each chicken breast on a baking sheet liberally sprayed with non-stick cooking spray or lined with either parchment paper or non-stick aluminum foil. (I go the non-stick aluminum foil route for easy clean-up.)

Season the top of the chicken with the Montreal steak seasoning by spreading the 1 teaspoon among the four chicken breasts. Or season the chicken with salt and pepper.

Put about 1 teaspoon of honey mustard on top of each chicken breast; use a spoon to spread it over the top of the chicken.

Mound the pecan mixture on top of each chicken breast and press down gently so the mixture sticks. You only need to coat the top side.

Place the chicken in the preheated oven and bake for 15 to 20 minutes until the crust is browned and the inside center of the chicken is at least 165-degrees (F).