Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.
05Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
06Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
07While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
08Place chicken on plate and drizzle with raspberry sauce.