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Ingredients
- 2 tsp oil
- 4 boneless skinless chicken breast halves
- 1/4 cup seedless raspberry jam
- 2 Tbp orange juice
- 1 Tbp orange peel
- 3 Tbp fresh raspberry chopped
Preparation
Step 1
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, rasperry, peel 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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