Dubliner Stuffed Chicken Breast - Main Dishes

• 8 oz Kerrygold Dubliner Cheese
• 4 boneless, skinless chicken breasts
• 4 oz fresh bread crumbs
• 1 oz pack fresh Mediterranean herbs, finely chopped
• 2 medium size eggs, beaten
• 1/2 teaspoon salt

Preheat the oven to 400° F. Grate 3 1/2 oz Kerrygold Dubliner Cheese and cut the remainder into thin slices. Cut a pocket in each chicken breast and insert the slices of cheese. In a bowl, mix together the bread crumbs, herbs, seasoning and grated Dubliner Cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated, then press firmly into the crumb mixture. Place on a buttered baking sheet and bake for 35 - 40 minutes or until cooked through.

The chicken portions can be sliced into four and served with salad and spinach or tomato pasta tossed in melted Kerrygold Pure Irish Butter. Serves 4.