Place the chicken tenders in a large bowl.
In a small bowl, mix together 2 tablespoons Dijon, 2 tablespoons honey, and the white wine.
Pour the mustard mixture over the chicken tenders and allow to marinate for 30 minutes.
Meanwhile, add the pretzels and pecans to the food processor and pulse until coarse crumbs form.
Preheat oven to 350 degrees.
Pour the crumbs into a large zip top bag along with the salt and pepper. Close the bag and shake well.
Add the marinated chicken tenders to the crumbs in the bag, close and shake to coat the chicken with the crumbs.
Add a baking rack into a baking sheet.
Lay the coated chicken tenders in an even layer on the baking rack that has been sprayed with cooking spary.
Bake in a preheated oven for 30-35 minutes.
While the chicken bakes, mix together the dipping sauce ingredients and serve with the cooked pretzel pecan chicken tenders.