FINALLY!!!!!! A chicken recipe that I can really rave about. DH made them last night and we both really enjoyed them very much. PLEASE!!! If you make them, PLEASE. PLEASE let me know and what you think of them. 
Chicken Scallopini Palermo
4-6 chicken breasts skinless, pounded thin
2 to 3 egg whites, mixed with 2 TB. water
3/4 cup whole wheat bread crumbs (used Panko)
1 tsp. minced garlic
2 TB. raspberry vinegar
1/2 cup no sugar added raspberry fruit spread
1 cup fresh raspberries
1. Preheat oven to 350 F.
2. Dip chicken pieces in egg white mixture Mix bread crumbs with garlic. Dip chicken pieces into bread crumb mixture, coating on both sides.
3. Spray baking sheet with a vegetable oil cooking spray and place chicken on it. Bake 25-30 min. or until golden brown.
4. Heat raspberry vinegar in a small saucepan over medium heat. Stir in raspberry spread and heat through. Stir in about 3/4 of a cup of the fresh raspberries and remove from heat. Serve over chicken. Garnish with the remainder of raspberries.
Source: Sheraton Bonaventure Resort and Spa, Ft. Lauderdale, Florida-Chef Keith Stuart
Chicken Scallopini Palermo
4-6 chicken breasts skinless, pounded thin
2 to 3 egg whites, mixed with 2 TB. water
3/4 cup whole wheat bread crumbs (used Panko)
1 tsp. minced garlic
2 TB. raspberry vinegar
1/2 cup no sugar added raspberry fruit spread
1 cup fresh raspberries
1. Preheat oven to 350 F.
2. Dip chicken pieces in egg white mixture Mix bread crumbs with garlic. Dip chicken pieces into bread crumb mixture, coating on both sides.
3. Spray baking sheet with a vegetable oil cooking spray and place chicken on it. Bake 25-30 min. or until golden brown.
4. Heat raspberry vinegar in a small saucepan over medium heat. Stir in raspberry spread and heat through. Stir in about 3/4 of a cup of the fresh raspberries and remove from heat. Serve over chicken. Garnish with the remainder of raspberries.
Source: Sheraton Bonaventure Resort and Spa, Ft. Lauderdale, Florida-Chef Keith Stuart