Serves 2

First make the garlic butter: smash the garlic cloves with the side of your knife, then finely chop them. In a bowl, mix the butter with the parsley, chives, garlic, lemon zest and juice and some salt and pepper seasoning, then split in two. Wrap them in clingfilm then roll each blob of butter into a log approximately 2cm x 6cm and put into the freezer until hard - about half an hour.

Using a knife with a narrow blade (a boning knife is perfect), and starting at the thin end, make a hole inside and down the length of each of the chicken breasts; this is for the butter. As long as you have made a tunnel for the butter to go into, it should stretch to fit.

Now insert the hard butter into the soft breast. Roll each individual breast in clingfilm, twisting it tightly at each end (like a Christmas cracker) and put into the freezer for half an hour. This allows everything to get hard, which will make the next stage much easier.

Set up your breadcrumbing station. This is a small conveyor-belt operation involving three shallow bowls. In the first bowl put the flour with a healthy crack of black pepper and a good pinch of salt. In the second, the eggs. And in the last bowl the breadcrumbs and chopped rosemary.

Take the chicken from the freezer and unwrap. It should be semi-solid. First, roll the chicken in flour, then egg, then breadcrumbs. Then go back to the egg and dip breasts in it for the second time, and finally a second roll in the breadcrumbs. This is to ensure that you have a thick, even coating.

Put in the fridge while you pre-heat the oven to 180°C/350°F/gas mark 4.

Put a sheet of greaseproof paper on a baking tray, lay the breasts on it and drizzle a little sunflower oil over each one. They will take about 25-30 minutes to cook. Generally when the breadcrumbs are a deep golden colour, the chicken is done and the butter melted.

For the greens, trim the bottom of the cabbage stem and take off any manky leaves. Cut the head in half through the core.