Line a baking sheet with aluminum foil and coat with non- stick cooking spray.
In a medium bowl, combine flour, salt and pepper. In a large bowl, whisk Dijon mustard, margarine, lime juice, lime zest and eggs. On a large plate, combine pecans and breadcrumbs.
Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture.
Place pecan-crusted chicken on prepared baking sheet and cover with wax paper. Chill in refrigerator for 2 hours or more. Bake in oven at 350 for 30 minutes.
Serve with lime wedges.