1 pound skinless, boneless chicken breast halves
salt and pepper to taste
1 pound saltine crackers
1 cup crushed pineapple, drained
1 cup chopped pecans
Place chicken on a baking sheet. Spray baking sheet with non-stick spray.
Brush crackers with remaining mustard. Spread crackers on chicken. Bake 15 minutes, uncovered, at 350 degrees F (175 degrees C).
Remove chicken from oven, and place on baking sheet. Bake 10 minutes, uncovered, at 350 degrees F (175 degrees C).
Remove chicken from oven, and place on baking sheet. Bake 10 minutes, uncovered, at 350 degrees F (175 degrees C). Cook uncovered 5 to 10 minutes, turning once, until chicken is no longer pink. Remove chicken from oven, and let cool completely.
Remove chicken from oven, and stir in lemon juice, pecans, tomatoes, pineapple, pecans, cherries and cornstarch.
Cool completely on pan.