Raspberry-Marinated Chicken

Ingredients

• 1/3 cup seedless raspberry jam
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil, or to taste

Directions

Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat.

Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.

Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).