Cut chicken breasts into strips.

Mix honey, mustard, and orange juice together. cover chicken tenders with marinade and marinate in the refridgerator for at least 30 minutes.

Crush pretzels in a food processor or blender. I crush 1 -2 cups at a time.

Preheat oven to 425 degrees. Grease cookie sheets.

Place crushed pretzels in a large dish with a low lip. Place several tenders in the pretzels. Coat with pretzels and place on cookie sheet.

Bake at 425 degrees for 15 minutes.