Set up a dredging station with three shallow dishes. In the first dish, combine the flour, salt and freshly ground black pepper. Place the beaten eggs in a second dish. Combine the chopped pecans and panko breadcrumbs in a third dish. Dredge each chicken breast completely in the seasoned flour and shake off any excess flour. Then dip in the beaten eggs, allowing the excess to drip off. Lastly, dip the chicken in the pecan mixture to coat on both sides. Lightly pat the coating to adhere the pecans to the chicken breast.

Place the chicken breasts into the basket of your air fryer and spritz with olive oil. Air-fry at 350ºF for 15 to 20 minutes, depending on the size of the chicken breasts.

While the chicken is cooking, combine the Dijon mustard and honey and transfer to a serving dish.

Transfer the chicken breast to a serving plate, sprinkle with fresh parsley and serve with honey mustard drizzled over the top.