Chicken Stripes
Sweet Mustard	tbsp
Greek Yoghurt	tbsp
Boneless Chicken Breast	g
Pretzels	g
Garlic Powder	tsp
Onion Powder	tsp
Sweet Smoked Paprika Powder	tsp
Black Pepper	tsp
Olive Oil
Honey Mustard Dip
Dijon Mustard	g
Whole Grain Dijon Mustard
Honey	g
Olive Oil	ml
Lemon Juice	tbsp
Cayenne Pepper	tsp

1. Wash the chicken breasts, pat dry and separate from the inner fillet. Carefully cut off the tendons and fat with the knife. Cut the chicken breast and inner fillet into ca. 2 cm thick stripes. Mix the chicken pieces together with the mustard and yogurt in a bowl. Toss well to coat.
2. Preheat the oven to 200 ºC and line a baking sheet with parchment.
3. Put the pretzels in a freezer bag and grind them finely with a rolling pin. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
6. Serve the chicken stripes with honey mustard dip and some classic ketchup.

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