Easy Raspberry Chicken

Directions

1. 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. 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. 3
   Heat oil in a large, deep skillet over medium-high heat.
4. 4
   Remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
5. 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. 6
   The cooking time will vary based on how thin you have pounded your chicken.
7. 7
   Add raspberry jam and orange juice and stir until jam is melted and is blended.
8. 8
   Bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
9. 9
   Remove chicken from pan and serve sauce ladled over the top.