Dubliner Stuffed Chicken with Bacon and Cabbage

8 oz Dubliner cheese
2 whole DLM Boneless Chicken Breasts, skin-on, cut in half, about 2½ lbs
1 cup plain bread crumbs
1 Tbsp DLM Italian Seasoning
Salt and freshly ground pepper
2 eggs, beaten
6 slices traditional Irish bacon, cut into ¼-inch strips
2 Tbsp canola oil
2 onions, sliced
2 garlic cloves, finely chopped
3 cups Savoy cabbage, shredded
1½ cups chicken stock
2 Tbsp light cream or half-and-half
10 Tbsp Kerrygold Irish Butter

Preheat oven to 375°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, Italian 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 35-40 minutes, until lightly browned.

Meanwhile, in a medium skillet, cook the bacon over medium

heat until crisp, 5-7 minutes. Drain on paper towels. Reserve, discarding the fat in the skillet. In a medium skillet over medium heat, heat the oil. Sauté the onions and garlic until the onions are translucent, 3-5 minutes. Add cabbage and mix well. Add the stock, bring to a boil, and cook, stirring frequently until the cabbage is tender. With a slotted spoon, transfer cabbage to 8 heated plates. Keep warm. Boil the cooking liquid until reduced by half. Add the cream and cook to reduce by half again. Whisk in the butter. Add the reserved strips of bacon. Slice the chicken breast onto the cabbage and pour the sauce around it.

Makes 8 servings
Prep Time: 35 Minutes
Cook Time: 40 Minutes

Per serving: 653 calories (57% calories from fat); 40g total fat; 17g saturated fat; 235mg cholesterol; 722mg sodium; 16g total carbohydrates; 2g dietary fiber; 54g protein;

Allergy Warning: Contains milk and wheat