Pretzel Crusted Chicken Tenders with Honey Mustard

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I did not cook dinner Wednesday night. The tennis team I play on made it to the playoffs and we had a lovely dinner out. It was back to the kitchen Thursday night and I prepared a new dish; pretzel crusted chicken tenders with honey mustard dipping sauce. It was so yummy, and Brian absolutely loved it. I served it with mashed potatoes, mashed sweet potatoes for me and zucchini and diced tomato. Here's the recipe:

Pretzel Crusted Chicken Tenders
1 Package Chicken Tenders
2-3 cups Pretzels-I did not really measure, start with 2 and grind more if you need to
1 Egg
Splash of Milk

In a food processor pulse the pretzels until you have a chunky crumbs. Remove and put on a plate. Beat egg in a bowl and add a splash of milk. Dip chicken breast in egg mixture, then in pretzel crumbs. Put on baking dish and cook on 350 for 20 minutes, turning once after 10 minutes.

Honey Mustard Dipping Sauce

1/4 Cup Yellow Mustard
1 Tbsp Dijon Mustard
2 Tbsp Honey

Mix all ingredients together.

Zucchini with Diced Tomato

1 Zucchini-sliced
1 Tomato
Salt-to taste
Fresh Ground Pepper

Spray saute pan with cooking spray. Add zucchini and cook for 5 minutes, toss in tomato, salt and fresh pepper and cook for an additional 3-5 minutes.

ENJOY!