In honor of St. Patrick's Day this coming Sunday, I searched the web for an Irish recipe.
Chicken boiled or braised with ham or bacon is a very popular Irish dish, and the flavors of the chicken and bacon combine exceptionally well. If you are not a big cabbage fan, feel free to omit. I think this recipe would be great with smashed Yukon gold potatoes.
Dubliner Stuffed Chicken
8 ounces Dubliner cheese
4 boneless chicken breasts, skin on (or not)
1 cup bread crumbs
1 TB Italian seasoning
Salt and Pepper
2 eggs, beaten
6 slices thick sliced bacon, cut into 1/4 inch strips
2 TB cooking oil
2 onions, sliced
2 garlic cloves, minced
2 cups shredded cabbage
2/3 cup chicken broth
2 TB light cream or half & half
4 TB Kerry Gold Irish butter
Preheat oven to 400F. Grease a baking sheet.
Grate half the cheese and cut the rest into thin slices. Gently lift the skin from each chicken breast and insert slices of cheese under it. Press skin down to seal (if you don't like skin, cut a small slit into the breast to stuff).
In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese. Place beaten eggs in a shallow dish and dip the chicken in the egg. Dredge the chicken in the bread crumbs and bake on the prepared baking sheet for 35-45 minutes or until golden brown.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, about 7-10 minutes. Drain off fat (reserve). Reheat pan over medium heat, heat up the cooking oil and add a bit of the reserve bacon drippings. Saute onions and garlic until the onions are translucent (3-5 minutes). Add the cabbage and mix well. Next add the stock and bring to a boil and cook, stirring frequently, until the cabbage is tender. With a slotted spoon, transfer the cabbage to 4 plates (keep warm). Boil the cooking liquid until reduced by half then add the cream and cook to reduce by half again. Whisk in the butter. Stain the sauce and add the bacon.
To serve; slice the chicken breast onto the cabbage and cover with the sauce.