Pretzel Crusted Chicken Fingers w/Cheddar Mustard Sauce

(You need about 1 1/2 cups after the pretzels are smashed)
Salt and Pepper to season

Dip each chicken finger in the beaten egg and cover with the crushed pretzels. Lay fingers on a cooling rack on top of a cookie sheet and bake in the over on 375 for about 20 minutes.

2 Tablespoons Butter
2 Tablespoons Corn Starch
2 Cups Milk
3/4 lb, about 2 1/2 cups sharp yellow cheddar cheese, shredded
2 heaping tablespoons of spicy brown mustard
1/4 cup parsley

While the chicken is in the oven in a medium saucepan, melt the butter and add the cornstarch. Cook for about 1 minutes whisk in the milk. Once the milk starts to bubble, stir in the cheese and mustard with a wooden spoon, season with salt and pepper and remove cheese sauce from the heat.

Place chicken on a plate, drizzle with mustard-cheddar sauce and top with parsley.

While the chicken is in the oven in a medium sauce pan melt.