Ingredients 2 thick skinless chicken breasts (about 320 g each)
1 apple, peeled and grated
100 g blue brie, cut into 4 wedges
400 g Savoy cabbage, finely shredded
6 spring onions
50 g walnuts, chopped
Preheat the oven to 240° or 220° if fan forced.
Combine the ginger and apple.
Cut a deep pocket into each chicken breast, trying to get as close to the edges as possible but do NOT slice through the edge.
Making the pocket in the chicken breast
Divide the ginger and apple mixture among the pockets.
Push the giner and apple right in the pockets
Push the wedges of cheese into each.
Cheese pushed into the breast pockets
Press the chicken together moulding it back into shape and pushing the filling evenly right into the pockets. I then secured them with toothpicks.
Put the chicken into a shallow ovenproof dish, laying them in a single layer. Brush with a tbsp of olive oil and sprinkle pepper and salt, if required.
In the baking dish
Bake for 15 minutes or until the chicken is browned on top and cooked through and the filling is running out in places. Do NOT overcook or chicken becomes dry.
Meanhwhile heat some oil in a large frypan and add the cabbage, spring onions, and walnuts. I had a few leftover mushrooms, so also added these.
Preparing cabbage for cooking
Meanwhile cook potatoes also if using.
Cook the cabbage over a medium heat, stirring, for about 6 minutes or till the cabbage is reduced in volume, and lightly cooked.. Season to taste with salt and pepper and I added avocado as well when cooked.
Transfer the chicken pockets to plates, spooning over the escaping cheese and juices. Add some of the cabbage to each plate, and serve immediately with the potatoes.
I re-heated it the second day with pumpkin and fried the cooked potatoes.