1 1/4 lbs. chicken tenderloins
1/2 tsp. dried rosemary
salt and pepper to taste
1/2 cup FRENCH'S® Classic Yellow® Mustard Sweet or Spicy Yellow
1/2 cup honey
1/4 cup baking soda
6 cups water
coarse sea salt
PLACE chicken tenders onto a parchment paper lined baking sheet. Sprinkle with salt, pepper and rosemary and bake at 375 for 15-20 minutes or until lightly browned and cooked thoroughly. Remove from oven and transfer to a large bowl.
SHRED chicken using two forks. Stir in French's Sweet or Spicy Yellow Mustard with 1/2 cup honey.
BRING water and baking soda to boil in a small pot. Remove from heat and set aside.
TO ASSEMBLE pretzel pockets: roll dough to be 22x30. Cut into 3 rows of 4. Or 4 rows of 3.
SPOON chicken onto each square, bring edges up around filling and seal into a round shape by pinching the dough together. Gently dip each pretzel into the water solution and place onto a parchment paper lined baking sheet. Top with coarse sea salt and bake.