Preheat the oven to 400° F. Grate 3 1/2 oz Kerrygold Dubliner Cheese and cut the remainder into thin slices. Cut a pocket in each chicken breast and insert the slices of cheese. In a bowl, mix together the bread crumbs, herbs and grated Dubliner Cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated, then press firmly into the crumb mixture. Place on a buttered baking sheet and bake for 35 – 40 minutes or until cooked through.
The chicken portions can be sliced into four and served with salad and spinach or tomato pasta tossed in melted Kerrygold Pure Irish Butter.