Pretzel Crusted Chicken w/ Apple-Q Sauce (Gluten Free)

I have a confession to make! I never stop thinking about food! From the time I wake up in the morning until the time I go to sleep I am always thinking of food and recipe ideas. You would think that would drive me crazy and make me hungry constantly, but it doesn’t. Being in the kitchen makes me happy and I am so glad that God blessed me with this wonderful gift of being able to be so creative in the kitchen.

My pretzel crusted chicken recipe came to me one day when I was eating my favorite GF pretzels with my Apple-Q sauce. Now I’m sure your probably wandering, what in the world is Apple-Q sauce? Apple-Q sauce is Apple Butter mixed with some different ingredients that almost taste like barbecue sauce, but better! That was an accidental recipe that both my husband and I came up with together one day.

Pretzel Crusted Chicken

4 Boneless Skinless Chicken Breasts

2 Eggs

2 Garlic Cloves, minced

1/2 tsp. Parsley

Salt & Pepper, to taste

2 Cups GF Pretzels, made into crumbs

Pound out your chicken a little bit and sprinkle with salt and pepper on both sides.

In a bowl, combine the eggs, minced garlic, and parsley.

In another bowl or a ziploc bag, add the pretzel crumbs.

Dip the chicken in the eggs and then the pretzel crumbs. Place the pretzel crusted chicken in a pre-heated frying pan. Cook for 4 minutes on each side.

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When both sides are browned, place them in a 350 F. to finish the cooking process, about 25 minutes.

While the chicken is cooking in the oven, get started on the Apple-Q sauce.

Apple-Q Sauce

1/2 cup Apple Butter

1 tbsp Maple Syrup

1 Garlic Clove, minced

Salt & Pepper, to taste

Cayenne Pepper (optional)

In a small pan, place the apple butter, maple syrup, minced garlic, salt, and pepper and cook on medium low until warmed. If you like things a little spicy you can add in a little bit of Cayenne Pepper.

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Serve the Apple-Q sauce with the Pretzel Crusted Chicken.

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The Apple-Q Sauce also tastes great on pork chops, meatloaf, and burgers.

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