Stuffed chicken with cabbage and bacon

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. To make the filling, mix the soft cheese, crème fraîche, Parmesan, garlic, parsley and lemon zest together in a bowl.
2. Carefully ease the skin away from one side of each breast, fill under the skin with the cheese mixture, then secure the skin with a couple of cocktail sticks. Place on a lightly oiled baking sheet, drizzle with 1 tbsp of the oil and season. Roast in the oven for 20 minutes until just
3. cooked through and golden.
4. Meanwhile, fry the bacon lardons in the remaining olive oil until crisp. Bring a large pan of salted water to the boil and blanch the cabbage for 2 minutes. Drain well, then add to the pan with the bacon, spring onion and a knob of butter. Fry for a couple of minutes more, seasoning with black pepper. Serve the cabbage and bacon alongside the stuffed chicken.