This is a family favorite that isn't too hard to perfect...it is delicious but messy!
Chicken: -6 boneless skinless chicken breasts (I like to cut the breast into strips because they cook faster and it is easier to adjust for appetite size, or you can use chicken tenders)
-2 eggs whipped
-3 cups flour add: 2tsp rosemarry, 2tsp thyme, 2 tsp garlic salt, pepper to taste
Sauce: -1 package frozen raspberries -1 cup water -1 cup sugar
Cooked Rice (Serve chicken on top of rice)
Softened cream cheese (I take refrigerated cube of cream cheese and cut into smaller cubes, place in small bowl and let sit at room temperature to soften. People can take as much/little as they would like to spread on top of completed chicken for an extra yummy flavor!)
Start the sauce boiling first so that it can thicken up while you cook the chicken.
Boil water, sugar, and frozen raspberries for sauce. (strain well with fine strainer to remove majority of seeds)
Dip chicken into whipped egg, then press into flour & seasoning mixture. Brown in pan with canola oil.
Pour 1/3 raspberry sauce over chicken after both sides are cooked.
Serve over white rice, top with remaining raspberry sauce (put into gravy bowl for easy pouring) and soft cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes