Place the halved berries into a large shallow glass casserole dish.  Whisk the preserves and vinegar together.   Pour over the berries.  Season to taste with some salt and pepper.

Take your chicken breasts and using a sharp knife, cut a pocket into the thickest part.  Cut the Parmesan cheese into six equal sized sticks, each about 3 inches in length and 1/2 inch thick.  Wrap the sticks in two basil leaves and insert one wrapped piece into each pocket of the chicken breasts.  Secure shut with wooden picks.

Heat the oil in a skillet with an oven proof handle which is large enough to hold all six breasts, over medium heat.   Cook the garlic paste in the pan for a few seconds until fragrant.  Season the breasts with salt and pepper and place them presentation side down in to the hot pan.  Saute until they are golden brown on both sides, turning once and cooking them for about 5 minutes.  Pop them into the oven and cook for five minutes.   Put the dish with the berries into the oven and cook both the berries and the chicken for a further 12 to 15 minutes, until the chicken is cooked through and the berries have softened nicely.   Remove from the oven.  Remove and discard the wooden picks.  Place the breasts onto a large serving platter.  Spoon the melting berries over top and scatter with the chiffonade basil leaves.  Serve immediately.