Rinse  chicken and pat dry. Set aside. Place flour, pecans,  lemon-pepper seasoning, and salt in shallow dish. Stir  to combine and set aside.

Place honey, 1/3 cup water, rosemary, and pepper in  small saucepan. Simmer, swirling sauce in pan  occationally, until reduced to about 3/4 cup. Pour half  of sauce into shallow dish and set aside to cool. Leave  remaining sauce in saucepan and set aside for later use.  Dip chicken in cooled sauce in shallow dish, then dip in  reserved flour mixture to coat lightly on all sides.

Heat oil in large skillet over medium heat. Add  chicken breasts and cook about 6 minutes on each side or  until browned on both sides and no longer pink inside.  Watch carefully to prevent burning.

To serve, place chicken on warm serving platter.  Reheat sauce remaining in saucepan and drizzle over  chicken. Garnish with lemon slices and fresh rosemary,  if desired, and serve with hot baking powder biscuits.

4 servings