Heat a large heavy skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the pan; cook 5 minutes on each side or until done. Remove the chicken from the pan; keep warm.
Place marmalade, cherry spreadable fruit, and soy sauce in a small saucepan; bring to a boil. Reduce heat and simmer 3 minutes or until very thick, stirring frequently.
Add the butter to the fruit sauce; stirring to combine. Remove from the heat; stir in the bourbon. Spoon the glaze over the chicken.