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  • Total Time: 30


  1. 2 skinless boneless chicken breasts
  2. 3 tbsp honey mustard (I use honey Dijon)
  3. 1 cup Kamut pretzels (any pretzels will do)


  1. Preheat oven to 375 degrees F
  2. Cut chicken breasts into 1 ½ inched sized pieces. In a medium bowl place cut chicken and coat with honey mustard.
  3. Place pretzels in a food processor and pulse. (If you do not have a food processor, chop pretzels finely on cutting board or place pretzels in sealable plastic bag, seal, and finely crush through the bag with a heavy utensil.
  4. Coat chicken with pretzel mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 25 minutes, flipping halfway.


  1. Enjoy as an appetizer, salad topper, lunch or dinner!
  • Prep Time: 5
  • Cook Time: 25


  • Serving Size: 2