Preheat oven to 180 degrees. Place chopped parsley, finely chopped garlic and 100g softened butter in some cling wrap and roll into small cigars. Place into the freezer so the mixture freezes and becomes hard.
Once the cigars are frozen: Remove them from the cling wrap. Cut a hole in the back of the chicken breast (make sure it doesn't pierce all the way through) then shove the cigar up the hole as far as you can.
Place the chicken breasts in the bowl of flour then the bowl of egg then the bowl of bread crumbs (similar to the process for making chicken schnitzel). Place the chicken in a large baking dish.
Peel the potatoes. Chop them in half and place small slits along each potato half. Then chop down the middle of each half and chop into 8 small pieces. (The slits make the potatoes crunchy and golden). Place the potatoes in the baking dish with the chicken and coat with oil. Bake in the oven for 45 minutes to an hour. Once the potatoes are golden they along with the chicken should be cooked.
While the chicken and potatoes are cooking: melt the 30g butter in a frypan and fry the onion and garlic until translucent. Use a frypan with a lid.
Add the cabbage, 1/2 apple, red wine, balsamic vinegar, red wine vinegar, cloves and sage to the pan. Season with salt and pepper and cook for 35 minutes with the frypan lid on.
Once the cabbage is cooked it will have collapsed and there will be hardly any water left in the pan. Add the other half of the sliced apple.
Assemble the red cabbage, Kiev and fried apples on the plate.