Ingredients
2 large eggs1/4 cup 2% milk3 cups buttermilk ranch or cheddar cheese pretzel pieces, finely crushed1 cup all-purpose flour1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch piecesCooking spraySAUCE:1/4 cup Dijon mustard1/4 cup honey
Preparation
Preheat oven to 425°. In a shallow bowl, whisk eggs and milk. Place pretzels and flour in separate shallow bowls. Dip chicken in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere.
Place chicken on foil-lined baking sheets; spritz with cooking spray. Bake 12-15 minutes or until chicken is no longer pink. In a small bowl, mix mustard and honey. Serve with chicken.
