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1
Preheat the oven to 400 degrees F.
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2
Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture.
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3
Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one.
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4
Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil.
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5
Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.
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6
(Chef's Note: They are finished when a toothpick is inserted with zero resistance.)
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7
Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes.
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8
Remove the gratins from oven and set aside.
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9
Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes.
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10
Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet.
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11
Add the onions and saute for 5 to 7 minutes over medium-high heat.
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12
Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes.
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13
Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes.
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14
Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes.
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15
Turn off the heat and add the reserved bacon.
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16
Chicken: Combine the first 5 ingredients in a medium bowl.
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17
Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes.
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18
In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through.
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19
Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter.
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20
Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
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21
To serve: Put a portion of the cabbage in the center of each dish.
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22
Arrange the chicken, on top of the cabbage.
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23
Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.
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24
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
