Saute chicken in oil until partially cooked and browned. Remove chicken from pan. Drain oil leaving two tablespoons in the pan.
Add raspberry dressing, orange juice and basil to pan. Bring to a boil, stirring constantly. Reduce heat to medium-high and continue to boil and stir until sauce begins to get syrupy, about 5-7 minutes.
Return chicken to skillet. Cook and stir until chicken to thoroughly cooked, turning chicken frequently to coat with sauce. Remove chicken to serving platter.
Continue to cook sauce only if it has not thickened. Whisk in yogurt. Spoon over chicken and serve.