Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    margarine
   4                    skinless chicken breast halves -- de-boned
   1      can           cream of chicken soup
     1/4  cup           mayonnaise
   2      Tablespoons   honey
   1      Tablespoon    spicy brown mustard
                        toasted pecans -- chopped
                        fresh parsley for garnish

Preparation:

1. In a 10 inch skillet over medium high heat, melt margarine and cook chicken for 10 minutes or until browned on both sides, remove and set aside; spoon off fat. 2. In the same skillet, combine soup, mayonnaise, honey and mustard. Heat to boiling and return chicken to skillet. Reduce heat to low, cover and cook 5 minutes or until chicken is no longer pink stirring occasionally. 3. To serve, arrange chicken over rice, stir sauce and spoon over chicken. Sprinkle with pecans and garnish with parsley if desired.