Grate Emmental cheese into a bowl then mix with crushed and finely chopped garlic, fresh or dried rosemary, a spoonful of Dijon mustard and black pepper. When this has turned into paste set aside.

Meanwhile, skin a chicken breast and cover it in cling film, lightly bash with a rolling pin to flatten it.

Spread the mixture into the centre and roll up tightly.

Coat with a little olive oil and roll the breast in breadcrumbs, dried herbs and more black pepper.

Roll up tightly in cling film then place in the fridge to firm up.

You can cook the cabbage in advance and then finish off when the chicken is nearly cooked.

Sauté sliced leek in a frying pan for a few minutes then add shredded cabbage. Allow everything to soften a little. Add a good grind of black pepper, a big dollop of wholegrain mustard and some dry cider. Stir and continue to cook covered. After 5 minutes set aside.

Pre heat the oven to 200°C | fan 180°C and remove the chicken from the fridge to come up to room temperature. Unwrap and brown the chicken in a frying pan then pop into the oven for 20 minutes or until the juices run clear at the thickest point.

Five minutes before the chicken is ready fire up the cabbage, throw in a splash of cider vinegar and cook for 8 minutes uncovered or until most of the liquid has evaporated.

Slice the chicken at an angle and serve on top of the cabbage.

Baked Chicken Breast