Baked Chicken with Raspberry Sauce

This recipe was created by my husband and his best buddy when they were in high school, so you know that if 2 teenage boys can make it, well, anyone can.

Preheat your oven to your preferred setting for chicken. I find about 300 degrees works just fine. Mix the breadcrumbs and spices together for coating the chicken. While the oven is warming up, dredge your chicken breast in the flour, then the egg, and finally the breadcrumb mixture. You could even cheat here and buy the pre-seasoned Italian breadcrumbs. Works just fine that way, and I’m sure that’s what they did originally. Set them on a lightly greased (sprayed) pan, cover with aluminum foil and bake.

While the chicken is baking, put your thawed out raspberries into a sauce pan and heat up. When they are good and juicy and it’s hard to tell if there were any berries to begin with, run them through a fine strainer or sieve to seperate the seeds from the good stuff. (This wasn’t part of the original recipe, but I like my dental work in fair shape.) Return the berry goo to the pan, add sugar if needed, and keep warm.

When the chicken is done but not overdone, place on plates and cover with the raspberry sauce. That is it.
We always eat it with Rice-A -Roni Angel Hair Pasta—makes for a good meal.