1 lbs Boneless Skinless Chicken Breast Tenderloins (I used Perdue)
1 1/3 cups Honey Mustard Pretzels (I used Snyder’s of Hanover Pretzel Pieces)
1/2 cup Lite Honey Mustard Dressing (I used Newman’s Own)
On the cutting board, lay out chicken tenders and lightly season with salt and pepper. Transfer to large bowl and then pour it over with honey mustard dressing. Cover and allow it to marinate in refrigerator for at least 1 hour. When ready to cook, fit wire rack to a baking sheet and grease with cooking spray. Next, pulse pretzels in food processor until they resemble breadcrumbs, scraping the sides with a spatula as needed. Spread out pretzel crumbs onto large plate and set aside. One chicken tender at a time, shake off excess dressing, then coat in pretzel crumbs before placing on greased wire rack. Pre-heat oven to 350 degrees and baked for 20 minutes, then broil for 2-3 minutes more until crispy. Immediately plate and serve, pairing with extra honey mustard dressing if desired.