Chicken with grapes (djej bil einab)

1-1/2 in fresh ginger
1 t ground cinnamon
4 chicken breasts
1/2 C butter
1 T olive oil
8 oz green seedless grapes, halved
Squeeze the ginger in a garlic press to extract the juice and combine with the cinnamon. Rut into the chicken pieces and leave in the fridge for a couple of hours. Heat the butter and oil in a frying pan, then cook the chicken until evenly browned. Add the grapes, cover, and simmer gently, turning the chicken occasionally until it is tender.