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.

Heat the olive oil in a large skillet over medium to medium-low heat. Place the coated chicken breasts in the pan and cook for about 5 to 7 minutes on each side until the chicken is cooked through and golden brown. Watch the chicken as it cooks, turning as necessary to prevent the pecans from burning.

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.