Horseradish Cream Chicken Parcels
Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to chill until needed.
Butterfly each chicken breast ie carefully make a horizontal slit in each and then peel the two sides back along the seam (like opening a book).
Place about 2 tbsps of horseradish sauce in the centre and roll the flap over to seal it inside. Season the chicken.
De-stem the collard green leaves then blanch them by dipping them briefly in boiling water and then transferring them to a bowl of icy cold water to stop the cooking.
Once cold, wrap a leaf around each chicken breast. Lay them, seam side down in a baking dish and bake at 375 for 30-35 minutes.