1. Preheat the oven to 350°F.
2. In a pan, heat 2 tablespoons of olive oil. Add the beet leaves and let soften for 1 minute. Add the raspberries and cook for 1 minute. Remove from heat.

3. Transfer the beets and raspberries to a bowl. Set aside.

4. In the pan, add the chicken broth and bring to a boil. Add the raspberry jam and let reduce over medium heat until thick.

5. Meanwhile, place the chicken breasts on a work surface. Season with salt and pepper. Place the cooked beets and raspberries on two chicken breasts. Top with the remaining two chicken breasts and secure with wooden skewers.

6. In a pan, heat the remaining oil. Add the stuffed chicken breasts and brown on both sides.

7. Transfer the stuffed chicken breasts to a baking dish. Bake for about 20 minutes or until the internal temperature of the chicken reaches 75°C.

8. Remove from the oven. Slice and serve with the raspberry sauce.