This was good but I really wanted the chicken to have more raspberry flavor.
2 tsp. vegetable oil
4 (4§ oz) boneless, skinless chicken breasts
¼ cup raspberry jam (seedless)
2 Tbsp. orange juice
Heat oil in a large§ nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 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. Yield: 4 servings @ 4 points per serving