Preheat oven to 400 degrees.

In a food processor, pulse together the pretzels and panko. If you don't have a food processor place pretzels and panko into a sealed ziploc bag and crush with rolling pin until you get a coarse consistency.

Place the flour, salt and pepper in one shallow dish. In another shallow dish whisk together the mustard, honey, olive oil, and white wine vinegar. In a final shallow dish place pretzel mixture.

Coat each chicken tender in flour first, then mustard mixture, then in pretzel mixture.

Place on a greased baking sheet. Bake for 14-16 minutes until cooked through.