In 10-inch nonstick skillet, heat oil over medium heat until hot. If desired, season chicken with salt and pepper; add to skillet. Cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Add raspberry jam and orange juice; stir until melted. Heat to boiling. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.