Raspberry Chicken



  • 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


  1. Line a cookie sheet or 9 x13 pan with foil, and spray with cooking spray. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Serve each piece of chicken with raspberry sauce over the top. Enjoy!

Recipe Notes

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.