I’m not generally wild about mustard, but these pretzel-coated chicken tenders may convert me to a fan.
Occasionally, I’m willing to try good brown mustard as a dip with pretzels. That’s where this recipe originated. I had high-quality brown mustard on hand and wanted to try it.
For this recipe you dip chicken tenders in both mustard and pretzels. Then you bake them. This three-ingredient recipe tastes more gourmet than you think.
The recipe serves four. I like to pair it with steamed green beans and roasted Yukon Gold potatoes.