Crispy Pretzel Chicken Tenders with Honey-Rouge Dip

• Crispy Pretzel Chicken Tenders
• 1 cup salt
• 2-1/2 qt. water
• 48 each chicken breast tenderloins
• 1-1/4 qt. panko bread crumbs
• 1-1/4 qt. crushed pretzels
• 2 cups all-purpose flour
• Honey-Rouge Mustard
• 2 cups GREY POUPON Rouge Dijon Mustard
• 2 cups PURE KRAFT Mayonnaise
• 1-1/2 cups honey
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1-1/2 qt. mixed salad greens

1. Crispy Pretzel Chicken Tenders: Dissolve salt in water; add chicken.
2. Let stand 15 min.
3. to quick-brine.
4. Toast bread crumbs in skillet on medium heat until golden brown.
5. Pulse pretzels in food processor until coarsely ground.
6. Combine pretzels and bread crumbs in shallow pan.
7. Place flour in second shallow pan.
8. Honey-Rouge Mustard Blend mustard, mayo, honey and vinegar in food processor or blender.
9. Remove half of the mixture; set aside for dipping.
10. Add water to mixture remaining in food processor; pulse until smooth.
11. Pour into shallow pan.
12. Spray wire rack set inside a baking sheet with cooking spray.
13. Drain chicken, rinse with fresh water and pat dry.
14. Dredge chicken in flour, then mustard mixture, then crumb mixture.
15. Place on prepared rack.
16. Bake in 450 degrees F standard oven 20 to 25 min.
17. or until done (165 degrees F).
18. Serve 2 tenders on a bed of 1/4 cup greens with 2 Tbsp.
19. reserved Honey-Rouge Mustard for dipping.

chicken tenders, salt, water, chicken breast tenderloins, bread crumbs, pretzels, flour, honey, poupon, mayonnaise, honey, red wine vinegar, water, mixed salad greens

Taken from www.kraftrecipes.com/recipes/crispy-pretzel-chicken-tenders-honey-rouge-dip-180264.aspx (may not work)