Spray 9"x13" glass baking dish with non-stick canola spray.
Cut chicken breasts in half, if weighing more than 8oz each.
Sprinkle both sides of chicken pieces with garlic salt and pepper.
Place chicken pieces in baking dish and bake 10 minutes.
Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.