Feta Stuffed Chicken Breasts with Grape-Port Sauce | Grapes from California

Ingredients

• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 1/2 cup (2 ounces) crumbled feta cheese
• 4 teaspoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup reduced-sodium chicken broth, divided
• 1 cup thinly sliced onion
• 2 cups red California grapes
• 1/4 cup port wine
• 2 teaspoons red wine vinegar
• 1 teaspoon chopped fresh rosemary