-
1
Preheat oven to 400u00b0F Grease a baking sheet.
-
2
Grate half the cheese and cut the rest into thin slices.
-
3
Gently lift the skin from each chicken breast and insert the slices of cheese under it.
-
4
Press skin down to seal.
-
5
In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
-
6
Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
-
7
Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
-
8
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
-
9
Drain on paper towels.
-
10
Reserve.
-
11
In a medium saucepan over medium to low heat, heat the oil.
-
12
Saute the onions and garlic until the onions are translucent, 3 to 5 minutes.
-
13
Add the cabbage and mix well.
-
14
Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
-
15
With a slotted spoon, transfer the cabbage to 4 heated plates.
-
16
Keep warm.
-
17
Boil the cooking liquid until reduced by half.
-
18
Add the cream or half-and-half and cook to reduce by half again.
-
19
Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
-
20
Slice the chicken breast onto the cabbage and pour the sauce around it.
