Honey mustard pretzel chicken

Ingredients:
4 c. hard sourdough pretzels, coarsely crushed
1/2 c. olive oil
1/2 c. Dijon mustard
1/3 c. honey
1/4 c. water
3 tbsp red wine vinegar
coarse salt and black pepper
1 1/2 lb boneless, skinless chicken breasts

1. Preheat oven to 400 degrees. Set wire rack (like oven-safe cookie rack) over large baking sheet.
2. In food processor, pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces). Then add them to a large shallow bowl.
3. Take crumbs out of food processor. Add oil, mustard, honey, water and vinegar to food processor and mix until smooth. Season with salt and pepper to taste.
4. Pour Half of the dressing into a large shallow bowl. Coat chicken in dressing then dredge in pretzel crumbs, using your hands to pat them on and coat evenly. Set them on the wire rack and bake 20-25 minutes (a little longer for thicker breasts) or until internal temperature reaches 165 degrees. Let the chicken sit for 5 minutes before serving with remaining honey mustard dressing.