Best Dubliner Chicken Recipes

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE

Steps:

• Preheat oven to 400°F 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 the slices of cheese under it.
• Press skin down to seal.
• In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
• Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
• Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
• Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
• Drain on paper towels.
• Reserve.
• In a medium saucepan over medium to low heat, heat the oil.
• Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
• Add the cabbage and mix well.
• Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
• With a slotted spoon, transfer the cabbage to 4 heated plates.
• Keep warm.
• Boil the cooking liquid until reduced by half.
• Add the cream or half-and-half and cook to reduce by half again.
• Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
• Slice the chicken breast onto the cabbage and pour the sauce around it.

DUBLINER CHICKEN WITH PASTA, PANCETTA AND ARUGULA

Steps:

• Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
• Remove from skillet and keep warm.
• Melt butter in same skillet over medium heat.
• When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
• Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
• Season to taste with salt and pepper.
• Stir in arugula, cheese and pine nuts and toss lightly.

DUBLINER CHICKEN

Steps:

• Saute chicken, bacon, shallots, and garlic in a skillet for about 10 minutes or until chicken is cooked through. Remove from skillet and keep warm. Melt butter in same skillet over medium heat. When butter begins to foam, cook 1 minute more until golden brown, being careful not to burn. Add chicken mixture, tomatoes and cooked pasta to skillet; cook until heated through. Season to taste with salt and pepper. Stir in Spinach, cheese and pine nuts, toss. Serve when spincach begins to wilt.

DUBLINER CHEESE-STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat oven to 400º 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.