Preheat your oven to 400°F (200°C) and pound the chicken breasts to an even thickness. Season with salt and pepper.

Set up three bowls: one with flour, one with beaten eggs, and another with crushed pretzels.

Coat each chicken breast in flour, dip in egg, then coat in pretzel crumbs and place on a parchment-lined baking sheet.

Bake in the oven for 20-25 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

For the sauce, combine heavy cream and mustard in a saucepan over medium heat. Stir until warmed and thickened, then add cheddar until melted.

Serve the baked chicken with the creamy mustard-cheddar sauce drizzled over it and enjoy!