Pre-heat oven to 375 degrees.
Line a large baking sheet with parchment paper or spray a wide shallow baking dish with non stick spray.
Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, keep one half aside to serve with baked chicken.
Place pretzels in zip lock bag, close, and crush into smaller pieces. Pour onto a shallow dish or plate.
Dip each chicken breast the honey mustard, then dip in the crushed pretzel pieces. (note: discard any leftover honey mustard used to coat the chicken.)
Lay coated pretzel crusted chicken on a parchment lined baking sheet or a wide shallow baking dish.
Bake 45 minutes.
Serve with the extra (unused) honey-mustard sauce.