Honey Pecan Chicken

 for four

• 2 Tbsp. kosher salt
• 4 cups water
• 2 lg. boneless, skinless chicken breasts (26 oz. total)
• Cooking spray
• 1/3 cup honey
• 1 1/2 tsp. Dijon mustard
• 1 1/2 tsp. hot sauce (such as sriracha)
• 1 cup pecans, toasted and finely chopped
• 1 cup cornflake cereal, crushed

1. In a large bowl, dissolve salt in water. 
2. Halve chicken breasts lengthwise to create 4 thin chicken cutlets. 
3. Submerge in salt water and brine for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Preheat oven to 425°F and coat a 13- x 9-inch baking dish with baking spray. 
5. Discard brine and pat breasts dry.
6. In a large shallow dish, whisk together honey, mustard, and hot sauce.
7. In a second shallow dish, combine the pecans and cornflakes.
8. Dip each dried cutlet first into the honey mixture, turning to coat, and then into the pecan mixture, making sure that each piece is evenly and thoroughly coated.
9. Place cutlets into the prepared baking dish and bake until a thermometer inserted into the thickest part reaches 165°F, about 20 minutes