Raspberry Chicken - cooking recipe

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

Preparation

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