Recipe: Chicken with Raspberry Salsa

CHICKEN WITH RASPBERRY SALSA 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 16 ounces hot salsa 10 ounces raspberry preserves In shallow dish, mix together flour, salt, pepper, cinnamon and paprika. Add chicken and turn to coat well. In large frypan, place oil over medium high heat. Add chicken and cook about 5 minutes, turning once, until brown. Add salsa and preserves; bring to a boil. Reduce heat to low and simmer 10 minutes or until fork can be inserted in chicken. Source: National Chicken Council