Honey Mustard Chicken

1 cup whole-wheat breadcrumbs
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil

1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together. 

2. In a shallow dish mix the puree, honey, egg, and mustard.  Dip the chicken chucks into the puree and then coatin the breadcrumb mixture.  Set aside.

3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat.  Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden.  Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.