It’s Raspberry Chicken as a rescue from mundane 4th of July meals. First, create a “rub” of paprika, a dash of Cayenne pepper, and a dash of salt. Mix these dry ingredients with olive oil and coat bone-in chicken breasts. In a deep-dish heat resistant pan, place the coated chicken breasts in the oven, tightly sealed with foil. Bake the chicken at 350⁰F until thoroughly cooked (about 30 minutes). Meanwhile, on the stove, melt 1 jar of raspberry jelly. Strain and remove the seeds. To the strained raspberry sauce add a dash of pepper, to taste. Before serving the chicken, coat the chicken with the raspberry sauce. Then, sprinkle on ground-up pecans or chopped walnuts, with whole fresh raspberries to garnish. Happy 4th of July! © Kelly McBride Loft