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1 Preheat oven to 425ºF. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
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2 Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
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3 Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
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4 Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).
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