Drain pears (if using canned - otherwise, peel, core and slice fresh pears),
reserving all liquid.
In small bowl, combine pear liquid, vinegar and thyme; set aside.
In large skillet over medium heat, heat oil until hot. Season chicken with
salt and freshly ground pepper; add to pan and brown on both sides. Remove chicken
from pan; set aside.
Add finely chopped garlic; cook and stir just until sizzling. Stir in reserved
pear-vinegar mixture; bring to boil. Return chicken to pan; simmer over medium
heat 8-10 minutes or until done. Remove chicken to serving platter; keep warm.
Cook liquid in pan 5-7 minutes or until reduced and thickened.
Stir in pear slices and raspberries. Spoon sauce over chicken on platter.