Preheat oven to 400 degrees F.

Grate 3 1/2 oz 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, seasoning, 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 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 butter.

Serves 4

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