2 chicken breasts, boneless & skinless
1 tablespoon olive oil
salt and pepper
1 1/2 tablespoons fresh thyme
1 tablespoons dijon mustard
1/2 onion, diced
4 cups savoy cabbage, finely shredded and washed
1/2 – 1 cup chicken stock or water

Preheat oven to 375F. Heat a large oven proof skillet to medium. Gently chop thyme and rub the chicken with olive oil, lots of salt and pepper and half of the fresh thyme. Sear in your skillet until golden brown on each side, then remove and set aside. Add onion, and reduce heat to medium-low, sweat onuion until soft and then add cabbage, a pinch of salt, and 1/4 cup of chicken stock. Cook cabbage, tossing every few minutes until soft, add more chicken stock if it get’s dry. Add lots of pepper and toss. Combine mustard with even more pepper and remaining thyme. Brush over chicken. Add another 1/4 cup of stock to cabbage mixture and place chicken on top, place in oven and bake for 20-30 minutes or until chicken is cooked through Check for an internal temperature greater than 180F). Serve hot.