Yields 4 servings

4 (5 oz.) chicken breasts
1/4 C. raspberry preserves
2 tsp. vegetable oil
1/4 C. red wine
1/4 C. chicken stock
Jerk Seasoning

Jerk Seasoning
2 T. brown sugar
2 T. kosher salt
1 T. onion powder
1 T. granulated garlic
1 T. dried thyme
1 T. cracked pepper
2 tsp. ground coriander
2 tsp. ground ginger
1 tsp. cayenne pepper
1 tsp. cinnamon
1 tsp. ground allspice

Mix Jerk Seasoning and rub chicken breasts using about half the seasoning. Let marinate for 2 to 3 hours.

Heat oil over medium heat and sauté chicken until browned and cooked about halfway (4 minutes per side).

Add red wine and let reduce until almost dry, then add stock and preserves. Continue cooking until chicken is done and the raspberry sauce has thickened slightly (another 4 or 5 minutes).

Serve with roasted potatoes or rice and black beans.