INGREDIENTS

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar

DIRECTIONS

  1. Combine thyme, sage and pepper; rub over chicken.
  2. Lightly brown chicken in a skillet coated with nonstick cooking spray.
  3. Transfer to a 9-in. square baking dish coated with nonstick cooking spray.
  4. Cover and bake at 375 for 15 minutes or until juices run clear.
  5. In a saucepan, combine jam, orange juice and vinegar.
  6. Bring to a boil; boil for 2 minutes.
  7. Serve with the chicken.
  8. Yield: 4 servings.