Red Pepper-Stuffed Herb Chicken

This is really delicious; even my pickiest eater likes it. 1 tbsp. olive oil 1 onion, chopped 2 red bell peppers, cut into strips 2 cloves garlic, pressed salt and pepper to taste 1/2 tsp. oregano 1/2 tsp. basil 1/4 c. feta cheese 4 chicken breasts (with skin and bone) 1/4 c. white grape juice with a splash of vinegar [or Capri Sun juice] 1 tbsp. butter Preheat oven to 425. In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute. In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops of the chicken with salt and pepper, and place in a metal baking dish. Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork. Remove the chicken from the pan and keep warm. Heat the pan on the stovetop, about medium-high heat. Add the white grape juice and, using a wire whisk, get all the browned goodies up off the bottom of the pan, whisking as you go. Let the pan juices reduce to about half. Remove from heat, add the butter, whisk well, and serve over the top of the chicken. From Saving Dinner the Low Carb Way by Leanne Ely, p. 67