Preheat oven to 450 degrees F. Line a baking sheet with foil; lightly coat foil with cooking spray. Sprinkle chicken lightly with salt and pepper. Place crumbs in a shallow dish. Place 1 tablespoon of the syrup in a small bowl; brush syrup lightly on both sides of each chicken piece. Coat chicken with cornflake crumbs, turning to coat evenly. Place chicken on prepared baking sheet. Bake for 9 to 11 minutes or until no longer pink (170 degrees F).
Meanwhile, place squash in a 1-1/2-quart microwave-safe casserole. Microwave, uncovered, on 100 percent power (high) for 5 to 6 minutes or until heated through, stirring twice. Stir in 1 tablespoon of the remaining syrup. Season with salt and pepper.
In a small skillet, heat pecans over medium-high heat for 2 to 3 minutes or until lightly toasted, stirring frequently. To serve, divide squash mixture and chicken among four plates. Drizzle with the remaining 1 tablespoon syrup; sprinkle with the pecans. Makes 4 servings.