Pretzel Chicken with Fig Mustard Dip

By Jahel

Ingredients

• 2 1/2 C honey mustard and onion flavored pretzel pieces
• 1 t ground cumin
• 2 eggs, lightly beaten
• 12 chicken tenders, about 3 1/2 pounds
• 1/3 c fig or apricot jam
• 1/4 c grainy mustard

Preparation

Step 1

Preheat oven to 425. Place pretzels in a resealable plastic bag. Crush pretzels. Add cumin, shake to mix.
Place beaten eggs in shallow dish. Dip chicken in eggs, let excess drip off. Add chicken to bag, shake to coat. Spray roasting rack with cooking spray and place over a foil lined baking pan and transfer chicken. Bake 40-50 mins until juices run clear. Transfer chicken to platter and sprinkle with thyme leaves, if desired.
For fig mustard dip combine fig jam and mustard together. Serve with chicken. Makes 6 servings.