Raspberry Chicken

1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon pepper
8 boneless skinless chicken breast
1/2 cup seedless raspberry jam
4 tablespoons orange juice
4 tablespoons red wine vinegar

Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with non-stick cooking spray. Transfer to a baking dish, coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken