To make the glaze: In a small saucepan, combine all the ingredients. Heat until well combined. Set aside.

To make the pecans: In a small bowl, mix the ground chile and salt. Set aside. In a medium saucepan, place pecans and sprinkle with sugar. Cook over medium high heat until the sugar melts, do not burn. Sprinkle with chile salt mixture and pour onto parchment paper to dry. Chop the pecans.

Preheat the oven to 350F. In a large saute pan or skillet, heat the oil over medium high heat and cook the breasts on both sides until they are golden brown, about 5 minutes per side. Using a slotted spoon, transfer to a baking pan. Place the pan in the oven and roast until the breasts are firm to the touch and opaque throughout, 10 to 12 minutes.

Remove chicken from the oven and brush with the glaze generously over the breasts. Cover each evenly with 2 to 3 tablespoons of the chopped pecans.