Chicken Breasts in Raspberry Marinade

• 4 boneless skinless chicken breast halves
• 1 cup extra virgin olive oil
• 14 cup red wine vinegar
• 1 orange zest, julienned
• 1 teaspoon thyme
• 1 teaspoon sage
• 12 cup shallot, finely chopped
• 1 cup whole fresh raspberry
• 1 cup orange section

1. Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours.
2. Remove from the marinade and oven roast the breasts at 350F for 10 minutes on each side, or until done.
3. Remove to a serving platter and deglaze the roasting pan with the marinade.
4. Transfer the marinade to a sauce pan and reduce to thicken slightly.
5. Finish the sauce with 1 cup orange sections.
6. Serve with the reduced raspberry marinade sauce.

chicken, extra virgin olive oil, red wine vinegar, orange zest, thyme, sage, shallot, fresh raspberry, orange section

Taken from www.food.com/recipe/chicken-breasts-in-raspberry-marinade-490988 (may not work)