Steps

• Preheat your oven to 375°F (190°C). Crush the pretzels into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. In a small bowl, whisk together the eggs and milk.
• Pat the chicken breasts dry with a paper towel. Season them with salt, pepper, garlic powder, and onion powder. Dip each chicken breast into the egg mixture, then roll it in the pretzel crumbs, pressing down to adhere.
• Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the coated chicken breasts on the sheet. Drizzle a little olive oil over and bake in the oven for 20-25 minutes, or until golden brown.
• In a small saucepan over medium heat, melt the butter. Add the Dijon mustard and honey, whisking continuously. Slowly stir in the grated cheddar cheese until the sauce is smooth. Remove from heat and set aside.
• Remove the chicken from the oven and let it rest. Plate the chicken and drizzle with the mustard cheddar sauce. Serve with a side of steamed vegetables or a fresh salad.