4 boneless, skinless chicken breasts

2 cups coarsely crushed pretzels

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup shredded cheddar cheese

½ cup milk

1 cup mustard-cheddar sauce (recipe below)

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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Season the chicken breasts with salt and pepper.
Set up a dredging station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and Dijon mustard. In the third bowl, add the crushed pretzels. Dip each chicken breast into the flour, then into the egg mixture, and finally coat it with the crushed pretzels. Press the pretzels onto the chicken to ensure a thick, even coating.
Heat a little oil in a skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer the chicken to the prepared baking sheet and finish cooking in the oven for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the mustard-cheddar sauce. In a small saucepan, heat the milk over medium heat. Add the shredded cheddar cheese and whisk until smooth and melted. Stir in the Dijon mustard and garlic powder, adjusting the seasoning with salt and pepper. Continue whisking until the sauce is creamy and heated through.
Once the chicken is done, plate it and drizzle the mustard-cheddar sauce generously over the top. Serve immediately with your favorite sides.

For a spicier version, add cayenne pepper or hot sauce to the mustard-cheddar sauce.

Use gluten-free pretzels and flour to make this dish gluten-free.

If you want to keep the pretzel coating crispy, avoid covering the chicken immediately after cooking and serve it right away.