Pretzel-Crusted Chicken Breast Tenders With Garlicky Dipping Sauce

• 5 tablespoons yellow cornmeal, divided
• 1/4 cup 1% low-fat milk
• 3 teaspoons Dijon mustard, divided
• 1 large egg, lightly beaten
• 1 cup finely crushed unsalted pretzel twists
• 3/4 teaspoon garlic powder, divided
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 8 chicken breast tenders (about 1 1/4 pounds)
• Cooking spray
• 2 teaspoons canola oil
• 1/4 cup canola mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon chopped fresh chives
• 2 teaspoons fresh lemon juice

1. Preheat oven to 375u0b0.
2. Place 4 tablespoons cornmeal in a shallow dish. Combine milk, 2 teaspoons mustard, and egg in a separate shallow dish, stirring with a whisk. Combine pretzels, remaining 1 tablespoon cornmeal, 1/4 teaspoon garlic powder, sugar, 1/8 teaspoon salt, and pepper in a third shallow dish, stirring with a whisk. Lightly dredge chicken in cornmeal, dip in milk mixture, and dredge in pretzel mixture, pressing gently to coat thoroughly. Lightly coat chicken with cooking spray.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned. Turn chicken over, and place pan in oven. Bake at 375u0b0 for 7 minutes or until done.
4. While chicken cooks, combine mayonnaise, yogurt, chives, lemon juice, remaining 1 teaspoon mustard, remaining 1/2 teaspoon garlic powder, and remaining 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Serve sauce with tenders.

yellow cornmeal, milk, dijon mustard, egg, garlic powder, sugar, kosher salt, freshly ground black pepper, chicken, cooking spray, canola oil, canola mayonnaise, yogurt, fresh chives, lemon juice

Taken from www.myrecipes.com/recipe/pretzel-crusted-chicken-breast-tenders-garlicky-dipping-sauce (may not work)