Chicken With Raspberry Salsa

A Tyson recipe winner submitted by Tracy Gardner, Devils Lake, ND. I found it in a Tyson Cookbook and don't want to lose it. It is made from ingredients I always have in my pantry.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄2 cup flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon cinnamon
• 1  teaspoon paprika
• 2  tablespoons olive oil
• 1 (16 ounce) jar salsa, hot
• 1 (10 ounce) jar  raspberry preserves

Directions

1. In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika.
2. Coat the chicken pieces well with the mixture.
3. In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned.
4. Mix the salsa and preserves together in a bowl to blend.
5. Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.