Preheat your oven to 450˚F. Line a large, rimmed baking sheet with foil for easy cleanup.
In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo, and 3 pressed garlic cloves. Set aside to let the flavors meld.
In a separate bowl, place your bread crumbs.
Rinse and pat dry your chicken breasts and cut them into 1-inch thick strips.
Lightly season both sides of the chicken strips with sea salt and pepper.
Dip each chicken strip into the marinade, ensuring it’s well-coated.
Roll each coated chicken strip into the bread crumbs a couple of times to form a thick coating. Transfer the strips to the baking sheet.
Place the baking sheet in the oven and bake for 15 to 17 minutes, or until cooked through and golden brown.
Prepare the dip by mixing 1/3 cup dijon mustard, 1/3 cup honey, and 1/3 cup real mayo until smooth. Stir in poppy seeds if using.
Once the chicken strips are done, let them cool slightly before serving. Enjoy!
