Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a shallow dish, combine pretzel crumbs, garlic powder, paprika, salt, and pepper.
In another shallow dish, place the flour.
In a third dish, whisk the eggs until well beaten.
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Dredge each chicken breast in flour, shaking off the excess.
Dip into the beaten eggs, then coat thoroughly with the pretzel crumb mixture.
Place the coated chicken on the prepared baking sheet and drizzle olive oil over the chicken.
Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
While the chicken is baking, prepare the mustard cheddar sauce by melting butter in a small saucepan over medium heat.
Whisk in the flour and cook for 1 minute, then gradually add the milk, whisking constantly until thickened.
Stir in the cheddar cheese and Dijon mustard until smooth, seasoning with salt and pepper to taste.
Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving with the mustard cheddar sauce drizzled on top.