Chicken Breast, Cavelo Nero and Bacon with Crème fraiche and Parmesan

Cabbage and bacon are a combination that work well so with this dish I chose to go with Cavelo Nero, similar to cabbage but from the kale family. Matched here with bacon, parmesan and creme fraiche it’s a perfect arrangement of flavours. Chicken breast pan fried and finished in the oven completes the dish for a simple meal.

Chicken Breast, Cavelo Nero and Bacon with Creme fraiche and Parmesan
Serves 4
  1. 4 Large chicken breasts
  2. 160g Cavelo Nero, trimmed of any stalk
  3. 1 Garlic clove, peeled and finely chopped
  4. 200g Bacon lardons, smoked
  5. 3 tbsp Creme fraiche
  6. 2 tbsp Parmesan, grated
  7. Olive oil
  1. Preheat the oven to 200C.
  2. Heat 3-4 tbsp of olive oil in an ovenproof non-stick frying pan over a high heat. Season the chicken breasts with salt and pepper and add to the pan. Lightly brown on all sides and then transfer the pan to the oven for 15-20 minutes, or until the chicken is fully cooked through. Cover the pan with foil and keep warm.
  3. Add 1 tbsp of olive oil to a large frying pan set over a high heat. Add the bacon and fry until golden. Shred the cabbage leaves and add to the pan along with the garlic and reduce the heat once the leaves have wilted but maintain a crunchy texture.
  4. Pour in the crème fraiche and stir, add in the parmesan and season to taste. If the mixture looks too thick then add a little water to thin it out. Divide the mix into portions and top with a chicken breast before serving.
Artisan Traveller

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