September 1, 2008
Yield: 4 servings.
8 oz. Dubliner Cheese, divided
4 oz. fresh bread crumbs (about 1½ cups)
1 ounce coarsely chopped fresh Italian parsley (about ⅔ cup)
½ tsp. salt
2 eggs
4 boneless, skinless chicken breast halves
as needed for greasing pan, melted butter
Heat oven to 400°F. Finely grate 4 oz. of Dubliner Cheese. In shallow dish, toss together grated cheese, bread crumbs, parsley and salt; set aside. In another shallow dish, lightly beat eggs; set aside. Cut remaining 4 oz. cheese into slices. Cut a pocket into the side of each chicken breast; insert sliced cheese. Dip chicken breasts into eggs to coat, allowing any excess to drip off. Place chicken in bread crumb mixture, coating all sides and pressing firmly to help coating adhere. Place on lightly buttered baking sheet; bake 35 to 40 minutes, or until chicken is cooked through (165°F).
Note: Chicken portions can be sliced into quarters and served with salad and spinach or tomato pasta tossed in melted Kerrygold butter.
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