This Raspberry Chicken is unbelievably delicious. A simple, but elegant dinner to make that will completely WOW anyone you serve it to.
It dawned on me the other day that I hadn’t yet shared this raspberry chicken recipe.
Shame on me!
This chicken is divine and I should have shared it with you long ago. I’ve got to be honest though, it’s all about the raspberry sauce. The chicken is tender and juicy, and then there’s the sauce . . .it’s out of this world, not to mention it’s just beautiful to look at. I could just have a serving of the sauce and be a happy camper, I mean really, who needs chicken.
This is one of my favorite things to make for holiday dinner parties because it’s so stunning to look at. The best part about this chicken is that it looks and tastes like you spent hours in the chicken, but you really didn’t. It is so simple to make—truly easy peasy.
Go ahead, make this and WOW your family and friends and it will be our little secret at just how easy this is.
Hope you have a great weekend.
P.S. I have another fabulous recipe for next week that I can’t believe I haven’t shared yet . . . stay tuned!
- 6 chicken breasts
- 3/4 cup crushed soda crackers
- 3/4 cup grated Parmesan cheese
- 3/4 tsp. salt
- 3 tsp. dried parsley
- 6 Tbsp. butter, melted
- Raspberry Sauce:
- 1 stick butter
- 1/2 cup brown sugar
- 2 1/2 cups frozen rapsberries
- 1-2 tsp. lemon juice
Line a cookie sheet or 9 x13 pan with foil, and spray with cooking spray. Preheat oven to 350 degrees.
In a pie plate, combine crushed soda crackers, Parmesan cheese, salt and parsley. In another pie plate or dish melt the butter. Dip both sides of each chicken piece in butter and then coat completely in soda cracker mixture. Put in a foil-lined pan. Cover with foil and bake for 30 minutes, then bake 20-30 more minutes uncovered.
While chicken is baking prepare raspberry sauce by combining in a saucepan the butter and brown sugar. Cook over medium heat, stirring until well combined. Reduce heat slightly and stir in lemon juice and frozen raspberries. Break up the raspberries slightly, but you still want to leave pieces of raspberries.
Serve each piece of chicken with raspberry sauce over the top. Enjoy!
You want to use thicker chicken breasts for this recipe, don't pound or flatten them out. Also, adjust the raspberry sauce to your taste, if you prefer it to be a little more on the tart side, start with less brown sugar and then add more if you want it sweeter. I like to buy raspberries this time of year at Costco and then freeze them in Ziploc bags. I always keep a good supply in my freezer so I have them to make this chicken.