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• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil

For the marinade:

• 1/2 cup prepared dijon mustard
• 2 tablespoons prepared yellow mustard
• 1 cup buttermilk

For the breading:

• 3/4 cup finely chopped pecans
• 3/4 cup saltine cracker crumbs
• 3 tablespoons flour
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cracked black pepper

Mix mustards and buttermilk well. Coat chicken in marinade, cover and refrigerate at least 4 hours (overnight is best).

Preheat oven to 350°F.

Mix breading ingredients well in a shallow bowl. Remove chicken from the marinade, dredge chicken in the breading to coat evenly.

In a skillet, heat olive oil. Place chicken in pan and sauté about 4 minutes each side until golden brown. Remove from skillet and place on a parchment-lined cooking sheet. Continue baking at 350°F for another 10 minutes (or until cooked through) to finish.

Optional cooking method -- Preheat oven to 425°F. Line a baking sheet with parchment. Place breaded chicken breasts on the cooking sheet and lightly spray with cooking spray. Bake for about 8 minutes, turn and spray again with cooking spray. Return to oven and cook another 8-10 minutes or until cooked through.