Dubliner Cheese-Stuffed Chicken Breasts
- 8 oz. Kerrygold(R) Dubliner cheese
- 4 boneless, skinless chicken breasts
- 2 medium eggs
- 1 cup fresh breadcrumbs
- 1 (1-oz.) pkg. fresh Italian herbs, finely chopped
- 1/2 tsp. salt
- 1. Preheat oven to 400u0b0 F. Grease baking sheet or coat with nonstick cooking spray; set aside
- 2. Grate 3-1/2 ounces cheese; set aside. Cut remainder of cheese into thin slices. Cut pocket in chicken breast; stuff cheese slices into pockets dividing cheese evenly among chicken breasts.
- 3. Beat eggs in shallow bowl; set aside. Mix together breadcrumbs, herbs, salt, and grated cheese in bowl; set aside.
- 4. Dip chicken breasts into egg then press firmly into breadcrumb mixture, coating evenly. Place on prepared baking sheet. Bake 35 to 40 minutes or until cooked through.
cheese, chicken breasts, eggs, fresh breadcrumbs, fresh italian herbs, salt
Taken from www.epicurious.com/recipes/member/views/dubliner-cheese-stuffed-chicken-breasts-50093592 (may not work)