Baked Chicken with Raspberry Sauce

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   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.

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   Preheat your oven to your preferred setting for chicken.

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   I find about 300 degrees works just fine.

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   Mix the breadcrumbs and spices together for coating the chicken.

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   While the oven is warming up, dredge your chicken breast in the flour, then the egg, and finally the breadcrumb mixture.

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   You could even cheat here and buy the pre-seasoned Italian breadcrumbs.

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   Works just fine that way, and Im sure thats what they did originally.

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   Set them on a lightly greased (sprayed) pan, cover with aluminum foil and bake.

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   While the chicken is baking, put your thawed out raspberries into a sauce pan and heat up.

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    When they are good and juicy and its 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.

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    (This wasnt part of the original recipe, but I like my dental work in fair shape.)

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    Return the berry goo to the pan, add sugar if needed, and keep warm.

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    When the chicken is done but not overdone, place on plates and cover with the raspberry sauce.

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    That is it.

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    We always eat it with Rice-A -Roni Angel Hair Pastamakes for a good meal.

* Per serving · 4 servings · Values may vary.