Preheat oven to 400 degrees. In a bowl, combine yogurt, mustards, honey, and spices. Stir together. Reserve ¼-1/2 cup sauce for dipping or salad dressing. Pour the remaining marinade into a large ziplock bag.
Slice chicken breasts diagonally into ½ inch thick strips, can also slice each strip into 3-4 chunks to make popcorn chicken that cooks quicker. Place chicken into a ziplock bag. Refrigerate in marinade for at least 30 minutes, but can leave for up to 48 hours.
Line a large baking sheet with foil. For extra crispy chicken, place wire cooling racks on top and spray with non-stick spray. This allows the bottom of the chicken to cook and crisp too. Pour the bread crumbs and flax seeds in a wide shallow bowl, or 8x8 pan.
One by one, coat the chicken with the bread crumb mixture. Do not wipe off excess honey mustard sauce before adding coating. The extra sauce helps the bread crumbs to stick. Place the breaded strips on the prepared wire wrack. Discard leftover marinade. Bake the strips until they are golden brown (about 30 minutes for strips and 20 minutes for popcorn chicken).
Prepare a 9x13 casserole dish with non-stick spray.
Spread half of the tomato sauce in the bottom of the dish.
Place chicken breast halves in the dish and spread veggies around chicken breast.
In a small bowl mix together red pepper flakes, garlic powder, poultry seasoning, and dried basil. Sprinkle mixture over chicken and veggies.
Place 2-3 pepperoni slices on each breast half and cover with remaining sauce and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes or until chicken is no longer pink and has an internal temperature of 165 degrees.
Broil on high for 2-3 minutes until chicken is browned on top and cheese is melted.
Recipe Notes
To make the recipe cook quicker, divide the chicken and veggies into a 9x13 pan and an 8x8 pan to spread them out.
