Mustard-Baked Chicken With A Pretzel Crust

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1/2 pound hard pretzels, coarsely crushed (4 cups)

1/2 cup canola oil

1/2 cup whole-grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves

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