Preheat the oven to 375 degrees.

Place the chicken breasts into an ovenproof skillet.  Loosen the skin carefully with your fingers, from the bottom portion working upward, leaving the skin attached.  Mix the feta with the basil and mash into a creamy paste.  Add a bit of milk if it’s too dry or lumpy – if it’s not creamy, it may poke through your chicken skin.  Place a bit between two fingers and carefully work up under the breast skin, pulling your fingers out and leaving the cheese mixture behind.

Rub each breast with olive oil and sprinkle generously with salt and pepper.  Bake the breasts for 35 to 40 minutes, until just cooked through.  With about 7 – 10 minutes left in the cooking time, nestle the grapes into the pan.  Drizzle with a bit of the olive oil, season with salt and pepper, and roast along with the chicken.  (Watch the bottom of the pan during the cooking process – you don’t want any drippings to burn – add a bit of butter if necessary.)  You want the grapes just slightly soft and barely wrinkled – remove them in the last few minutes of cooking time if your chicken takes a bit longer.

Remove the chicken and grapes from the pan, set on a plate and tent lightly to keep warm.  Pour off any excess oil from the pan and deglaze the pan with the wine,  working any browned bits off the bottom – simmer until the wine is nearly gone.  Add chicken stock and bring to a simmer (which should be almost immediately)  Turn off heat and whisk cold butter in a tablespoon at a time to slightly thicken sauce.  Add in any juices accumulated on the plate the chicken was resting on. Add chopped parsley or chives to the sauce. Season with salt and pepper to taste and spoon the sauce over the chicken when serving.

Cal 462, Cal fr Fat 199, 49%; Tot fat 22g; Sat Fat 9.72g; chol 131mg; sod 576mg; carb 18g; fib 1g; sug 15g; prot35g