Dubliner Cheese-Stuffed Chicken Breasts

Chicken crusted with Irish cheese would be enough. But filled with aged, nutty Dubliner Cheese made with grass-fed cow's milk too? That's a quick and easy dinner worth sitting down to. This dish is perfect for weeknights when you want something full of flavor that won't fill up your evening.

Serves:  4
  • 8 oz Kerrygold Dubliner Cheese
  • 4 boneless, skinless chicken breasts
  • 4 oz fresh bread crumbs
  • 1 oz pack fresh Mediterranean herbs, finely chopped
  • 2 medium size eggs, beaten
  • 1/2 teaspoon salt

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.