Marinate 4 chicken breasts in 1 cup extra virgin olive oil, 1/2 cup red wine vinegar, zest of 1 orange, 1 teaspoon each of thyme and sage, 1/2 cup finely chopped shallots and 1 cup raspberries for 2 hours. Refrigerate.
Roast the chicken at 350 degrees for 10 minutes on each side until done. Transfer marinade to saucepan and reduce to thicken. Add 1/2 cup raspberry jam. Serve.
