In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove chicken to serving platter; keep warm.
Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken. Yield: 4 servings.