Makes: 4 servings
4 cups unsalted tiny pretzels, crushed
4 6-ounce boneless, skinless chicken breast halves, cut into 1-inch-thick strips
¾ cup honey Dijon mustard
3 tablespoons chicken broth
1 ½ teaspoons dried Italian seasoning
Preheat oven to 375°F. Line a baking sheet with foil. Put crushed pretzels in a pie plate. Set aside.
Brush both sides of chicken pieces with ¼ cup of the honey mustard. Press chicken into crushed pretzels to coat. Place on the prepared baking sheet.
Bake chicken in preheated oven for 10 minutes or until the chicken is no longer pink.
In a small microwave-safe bowl, combine the remaining ½ cup honey mustard, chicken broth, and Italian seasoning. Microwave on high setting (100 percent power) for one minute or until heated through. Serve with chicken.