Honey Pecan Crusted Chicken

from Cooking Light Magazine

1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts -- skinned
8 chicken leg -- skinned
1/4 cup honey
2 tablespoons dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups corn flakes -- crushed
1/2 cup pecan -- finely chopped

Preheat oven to 400.
Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika, and garlic. Brush both sides of chicken with sauce.
Combine cornflakes and pecans. Dredge chicken in cornflakes.
Place on large baking sheet that has been prepared with cooking spray. Lightly coat chicken with cooking spray.
Bake for 40 to 45 minutes.