Baked Pecan Chicken Breasts

6 boneless, skinless chicken breasts, pounded thin
4 c. ice water and ice
4 tsp. salt
3/4 c. ground pecans
2 eggs, beaten
2 tbsp. milk
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper, coarsely ground

Marinate chicken breasts in iced salt water for 30 minutes. Beat milk with honey, then add eggs, salt, and pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in egg wash, then into pecan meal, and pat meal into chicken to form a crust. Place chicken in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°F, or until chicken is cooked through.