Dubliner Stuffed Chicken With Irish Bacon and Cabbage

Recipe by CHRISSYG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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