Easy Raspberry Chicken

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.

No additional tips available.