1 pound skinless, boneless chicken breast halves
1/4 cup olive oil
1 (8 ounce) package cream cheese
1 cup skim milk
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
24 bone-in chicken breast halves
4 onions, chopped
1 cup cooked roma (plum) grapes, halved
Place chicken, oil, cream cheese and milk in the large bowl. Mix well. Cut in lemon juice and salt. Mix well.
Place chicken in an ungreased 9x13-inch baking dish. Pour lemon cream over chicken and sprinkle with grapes. Cover dish and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Bake chicken for 30 minutes or until no longer pink and juices run clear.
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