- 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
- 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).