Chicken crusted with Irish cheese would be enough. But filled with aged, nutty Dubliner Irish 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.
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 3.5oz 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.