4 cups (1 litre) red cabbage, thinly sliced

1/4 cup (60 ml) butter

1/4 cup (60 ml) red wine vinegar

1 cup (250 ml) chicken broth

Salt and pepper

4 skinless and boneless chicken breast halves

1 tablespoon (15 ml) olive oil

• 1 1/2 cups (375 ml) Chèvre Noir goat cheddar cheese, grated or
• Other goat cheddar cheese

In a saucepan, soften the cabbage in the butter for 5 minutes. Add the vinegar and cook over medium heat for 5 minutes. Add the broth and bring to a boil. Cover and simmer over low heat for 30 minutes or until the cabbage is tender. Season with salt and pepper.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Butterfly the chicken breast halves. Season with salt and pepper. Spread the cabbage mixture, then close. Place the stuffed breasts halves in a 30 x 20-cm (12 x 8-inch) baking dish and drizzle with olive oil.

Season with salt and pepper. Cover with a sheet of aluminum foil and bake for 20 to 25 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and broil until the cheese has melted and is golden brown.

Serve drizzled with the pan drippings.

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