Make the Honey Mustard

Whisk together Dijon, yellow mustard, honey, mayo, and salt.
Set aside.

 Prep the Chicken

1. Preheat oven to 400°F / 200°C. Line a baking sheet with parchment.

2. Pound chicken to even thickness (about ¾ inch) so it cooks evenly.

3. Season with salt and pepper.

 Breading Station

• Bowl 1: flour + garlic powder + paprika

• Bowl 2: whisked eggs + milk

• Bowl 3: crushed pretzels

Coat the Chicken

1. Brush or dip chicken in honey mustard.

2. Dredge in flour (shake off excess).

3. Dip into egg.

4. Press into pretzel crumbs until fully coated.

Place on baking sheet and lightly drizzle with olive oil or melted butter.

Bake

Bake 18–22 minutes, until golden and cooked through
(165°F / 74°C internal).

Want extra crispy? Broil 1–2 minutes at the end.

 Make the Cheddar Sauce

1. Melt butter in a saucepan over medium heat.

2. Stir in flour and cook 1 minute (paste will form).

3. Slowly whisk in milk until smooth and thickened.

4. Remove from heat and stir in cheddar, paprika, salt, and pepper.

If too thick, add a splash more milk. If too thin, return to heat and simmer gently.

 Serve

Slice chicken and drizzle with cheddar sauce.
Add extra honey mustard on the side.

Great with:

• mashed potatoes

• steamed broccoli

• rice

• salad