Easy Raspberry Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 4 boneless skinless chicken breast halves
• 1/4 cup raspberry jam (i like it with seeds, but seedless is ok)
• 2 tablespoons orange juice
• salt and pepper, to taste

Recipe

• 1 set out a sheet of wax paper on your counter and place chicken breasts on top, leaving some space in between each; top with another sheet of wax paper.
• 2 using a meat mallet or a rolling pin, bang on the chicken to flatten it- the thinner the chicken is, the faster it will cook.
• 3 heat oil in a large, deep skillet over medium-high heat.
• 4 remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
• 5 cook 5 minutes, lid on, then flip over and cook another 5-7 minutes, lid on,- or until the chicken is cooked all the way through, but is not tough (it should be fork tender and the juices should run clear- not pink).
• 6 the cooking time will vary based on how thin you have pounded your chicken.
• 7 add raspberry jam and orange juice and stir until jam is melted and is blended.
• 8 bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
• 9 remove chicken from pan and serve sauce ladled over the top.