Raspberry Chicken

2 t oil
4 boneless skinless chicken breast halves
1/4 cup seedless raspberry jam
2 T orange juice
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Heat oil in large nonstick skillet over medium heat. If desired, season chicken with salt and pepper; add to skillet. Cook 10-12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice. Stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.

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