2 cups small pretzel twists
1/2 cup grated Parmesan
1/2 cup whole wheat flour
1/4 teaspoon pepper
2 large eggs
1 pound boneless chicken breasts, cut into 2-inch pieces
Preheat oven to 400 degrees F. Coat a large baking sheet with 1 to 2 tablespoons of olive oil. Place pretzels and Parmesan in a good processor and process until coarsely ground and well mixed. Transfer to a bowl.
Combine flour and pepper in a separate bowl. Beat eggs with 1 tsp. water in a thrid bowl.
Roll chicken pieces in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet; turn to coat with oil. Bake, turning once until lightly browned, about 20 minutes.