Tender Chicken in Feta & Savoy Cabbage Wrap

Blanch the cabbage leaves. To do this, place leaves in a pot with water, bring to boil for a minute or two, then drain and rinse with ice cold water.

In the meantime, mash feta in a bowl with lemon zest, half the chives and a splash of milk until mixture is smooth. Season with salt and pepper.

Season chicken breasts with salt and pepper. Coat chicken with feta mixture. Place in the middle of one of the cabbage leaves and wrap around the chicken tightly so that the whole chicken breast is covered. Use 2 pieces of thread to keep everything in place. If it’s hard to wrap the chicken with the cabbage leaf, cut off a part of the stalk.

Place chicken breasts in a pan. Add white wine, water, butter, rosemary and cherry tomatoes and bring to boil. Cover with a lid and simmer for about 20 minutes or until chicken breast is cooked through, turning the chicken about halfway through cooking.

Once ready, take chicken breasts and cherry tomatoes out of the pan and set aside. Add a splash of cream, the rest of the fresh chives, quickly bring to boil and reduce. Season to taste with salt and pepper.

Serve with some nice steamed vegetables and mashed potatoes.