Pretzel Crusted Chicken with Honey Mustard Sauce
4 cups unsalted tiny pretzels, crushed
4 6-oz boneless, skinless chicken breast halves, cut into 1 inch thick strips
3/4 cup honey Dijon mustard (French's is really really good! We were just putting dabs of it onto pretzels and it was really great!)
3 tbsp chicken broth
1 1/2 tsp dried Italian seasoning
Preheat oven to 375. Put crushed pretzels on plate.
Pat chicken dry. Brush chicken on both sides with 1/4 cup of mustard (I used a bit more than 1/4 cup to coat them). Dredge chicken in crushed pretzles (press them on). Place on lined baking sheet.
Bake chicken for about 10 minutes on each side or until done.
While chicken bakes, combine remaining mustard, broth, and seasoning in a microwave-safe bowl. Microwave for one minute. Serve as dipping sauce with chicken.
from Sandra Lee Semi-Homemade Cooking Made Light