Dubliner Stuffed Chicken With Irish Bacon And Cabbage

Description

Pilfered from

Ingredients

• Cheese
• Boneless Chicken Breasts
• Plain Breadcrumbs
• Italian Seasoning
• Salt & Freshly Ground Black Pepper
• Eggs
• Bacon
• Cooking Oil
• Onions
• Garlic
• Savoy Cabbage
• Chicken Stock
• Light Cream
• Butter

Instructions

1. Preheat oven to 400f grease a baking sheet
2. Grate half the cheese and cut the rest into thin slices
3. Gently lift the skin from each chicken breast and insert the slices of cheese under it
4. Press skin down to seal
5. In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese
6. Place the beaten eggs in a shallow dish and dip the chicken breasts into it
7. Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned
8. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes
9. Drain on paper towels
10. Reserve
11. In a medium saucepan over medium to low heat, heat the oil
12. Saut the onions and garlic until the onions are translucent, 3 to 5 minutes
13. Add the cabbage and mix well
14. Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender
15. With a slotted spoon, transfer the cabbage to 4 heated plates
16. Keep warm
17. Boil the cooking liquid until reduced by half
18. Add the cream or half-and-half and cook to reduce by half again
19. Whisk in the butter, strain the sauce and add the reserved strips of bacon
20. Slice the chicken breast onto the cabbage and pour the sauce around it