Here's a recipe we love because it's quick & we get to use our favorite raspberry jam. (Start to Finish: 20 minutes!)

Ingredients for 4 Servings

* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Natural skinless, boneless chicken breast halves (about 1 pound)
* Nonstick spray coating
* 1/4 cup Heidi’s Organic Raspberry Ginger Jam
* 3 Tablespoons orange juice
* 2 Tablespoons wine vinegar

Preparation

1. Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.

2. Spray a 10-inch skillet with nonstick coating.

3. Add chicken to skillet.

4. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.

5. Remove from skillet; keep warm.

6. Stir together jam, orange juice, and vinegar; add to skillet.

7. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency.

8. Serve chicken with sauce.

Makes 4 servings.

If you'd like to purchase the organic jam we use for this recipe go to: Heidi's Organic Raspberry Ginger Jam

If you'd like to read about Heidi's methods and her brother's incredibly sustainable farm go to: Heidi’s Raspberry Farm