2-3 chicken breasts pounded and cut in half
Salt and pepper
Oil for pan
½ c. shredded sharp cheddar cheese
2T Dijon mustard
Grind pretzels in food processor with salt, pepper, and thyme. Dip chicken in egg and then pretzels. Cook with oil over med high heat, 4min per side. In a med saucepan over med heat, melt butter and whisk in flour. Cook for I min and add milk. When milk bubbles add cheese and mustard. Serve chicken with cheese sauce for dipping.