1 pound boneless chicken breast, cut into bite-size pieces
1/4 c. flour
Salt and pepper
1 egg
1/4 c. Dijon mustard
1/4 c. honey
1 c. crushed pretzels (I used 1/2 c. plain and 1/2 c. jalapeno pretzels)
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, season the flour with salt and pepper. Toss the chicken in the flour mixture. In a small bowl, whisk the egg, mustard and honey. Dip the chicken in egg then roll in pretzels. Bake at 425 degrees until cooked, about 15 minutes, turning once. Serve with additional honey-mustard mixture for dipping.
You can experiment with different flavors of pretzels if you like.
You can crush the pretzels in a plastic bag using a rolling pin or give them a spin in the food processor but be careful not to over-crush them.
