Cut each chicken breast into 3 or 4 tenders lengthwise. Place all of the chicken in a large bag with dijon and coat evenly.

In a separate bag, add 4 cups of cheddar pretzels and break up into small pieces. Use a rolling pin or meat tenderizer to smash the pretzels easier. Pour the pretzels onto a plate.

Remove the chicken from the bag and with your hand, wipe off any excess Dijon. Toss each tender in the pretzels to coat evenly. Place the tenders on a sprayed cookie sheet and bake for 15-18 minutes at 400 degrees.

Meanwhile, combine the Dijon, honey, yogurt and salt & pepper.

Served chicken warm with Honey Dijon Greek Yogurt Dipping Sauce.