Gratin:
Preheat the oven to 400 degrees F.
Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes. (Chef's Note: They are finished when a toothpick is inserted with zero resistance.) Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	978.09 Kcal (4095 kJ)
Calories from fat	673.8 Kcal
		% Daily Value*
Total Fat	74.87g	115%
Cholesterol	154.8mg	52%
Sodium	5153.14mg	215%
Potassium	841.92mg	18%
Total Carbs	37.04g	12%
Sugars	16.61g	66%
Dietary Fiber	8.08g	32%
Protein	26.04g	52%
Vitamin C	56.5mg	94%
Vitamin A	0.1mg	5%
Iron	7.9mg	44%
Calcium	354.3mg	35%

Amount Per 100 g
Calories	186.14 Kcal (779 kJ)
Calories from fat	128.23 Kcal
		% Daily Value*
Total Fat	14.25g	115%
Cholesterol	29.46mg	52%
Sodium	980.68mg	215%
Potassium	160.22mg	18%
Total Carbs	7.05g	12%
Sugars	3.16g	66%
Dietary Fiber	1.54g	32%
Protein	4.95g	52%
Vitamin C	10.7mg	94%
Iron	1.5mg	44%
Calcium	67.4mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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