Preheat the oven to 375°F (190°C).
Place the chicken breasts in an ovenproof dish and brush with 1 tablespoon of the olive oil.
Sprinkle lightly with salt and pepper and bake for 25 to 35 minutes or until no pink remains inside. (Internal temperature should be 165°F.)
Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over medium heat.
Gently sauté the onions for about fifteen minutes or until they begin to soften.
Turn up the heat a bit and add the chicken stock, scraping any bits of onion up off the pan to mix thoroughly.
Add the jam, breaking it up with a fork if necessary, and cook, stirring constantly until the sauce is thick and syrupy. Be careful the sauce doesn’t start to catch or burn; turn the heat down immediately and remove the pan from the heat if it is threatening to do that.
Stir in the dried basil, oregano and thyme.
Add the cooked chicken breasts to the pan and turn lightly in the sauce.
Add salt and pepper to taste. Be careful not to burn your mouth. The sauce gets very hot because of the sugar content in the jam.
Serve the chicken breasts with the sauce spooned over top alongside potatoes or rice and a green vegetable.