Chicken Breasts In Rasberry Marinade

4 Boneless skinless chicken breast halves
1 c Extra virgin olive oil
1/4 c Red wine vinegar
1 Orange zest, julienned
1 ts Thyme
1 ts Sage
1/2 c Shallots, finely chopped
1 c Whole fresh raspberries
1 c Orange sections

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

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