Raspberry Chicken

4 chicken breasts
1/4 cup butter- melted
1 cup raspberry jam
2 TBL balsamic vinegar
1 TBL soy sauce
1/2 tsp crushed red pepper flakes

Preheat oven to 425 degrees.

Place chicken breasts in glass baking dish. Drizzle melted butter over all chicken breasts. Bake for 35-45 minutes.

In a bowl combine jam, vinegar, soy sauce and red pepper flakes together.

Drain the fat from the chicken out of the baking dish.

Spoon raspberry mixture over chicken breasts. Bake for another 15-20 minutes.