1Preheat an oven to 400° F.
2Line a baking sheet with foil and spray with cooking spray.
3In a bowl, mix together the apple cider vinegar, 1 tbsp. mayonnaise, POD & BEAN™ SWEET & SPICY COCOA RUB, salt, and olive oil.
4Place the chicken breasts in a large 1 gallon resealable bag.
5On a solid, level surface, firmly pound the chicken with the smooth side of a meat tenderizer or a heavy skillet.
6Pound to a thickness of about ½ inch.
7Coat the chicken well with the mayonaise/cocoa rub mixture.
8Place the pretzels into a large resealable plastic bag and use a rolling pin to grind the pretzels to peppercorn-sized pieces.
9Place the coated chicken breasts, one at a time, into the bag of pretzel crumbs.
10Seal the bag and shake thoroughly to coat each chicken breast.
11Place the chicken breasts on the baking sheet and spray each one with cooking spray.
12Bake the chicken in the preheated oven for approximately 12-15 minutes and flip over each piece to brown the bottoms.
13Bake for an additional 10-12 minutes or until the coating is golden brown and internal temperature reaches 160° F.
14Mix together the 1/2 cup mayonnaise, POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD and salt in a bowl.
15Drizzle over chicken prior to serving.