2 teaspoons vegetable oil
16 ounces skinless chicken breast halves
1/4 cup seedless raspberry jam
2 tablespoons orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.

Add raspberry jam and orange juice; stir until melted. Bring to a boil.

Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.