Ingredients:
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
Directions:
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.
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.
Heat oil in a large, deep skillet over medium-high heat.
Remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
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).
The cooking time will vary based on how thin you have pounded your chicken.
Add raspberry jam and orange juice and stir until jam is melted and is blended.
Bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
Remove chicken from pan and serve sauce ladled over the top.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.