Ingredients: 8 ounces Dubliner cheese
4 boneless chicken breasts, with skin
1 cup plain bread crumbs
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
2 eggs, beaten
6 slices traditional Irish bacon, cut into 1/4-inch strips
2 tablespoons cooking oil
2 onions, sliced
2 garlic cloves, finely chopped
2 cups shredded Savoy cabbage
2/3 cup chicken stock or canned low-salt chicken broth
2 tablespoons light cream or half-and-half
10 tablespoons Kerrygold Irish Butter
Chicken boiled or braised with ham or bacon is a popular Irish dish, and the flavors of poultry and bacon combine exceptionally well. Here breast of chicken is stuffed with Dubliner, one of Ireland's newest cheeses, and served with a tasty variation of old-fashioned bacon and cabbage.
Preheat oven to 400 degrees. Grease a baking sheet.
Grate half the cheese and cut the rest into thin slices. Gently lift the skin from each chicken breast and insert the slices of cheese under it. Press skin down to seal. In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it. Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Drain on paper towels. Reserve. In a medium saucepan over medium to low heat, heat the oil. Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes. Add the cabbage and mix well. Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender. With a slotted spoon, transfer the cabbage to 4 heated plates. Keep warm. Boil the cooking liquid until reduced by half. Add the cream or half-and-half and cook to reduce by half again. Whisk in the butter, Strain the sauce and add the reserved strips of bacon. Slice the chicken breast onto the cabbage and pour the sauce around it. Serves 4.