Dubliner Cheese Stuffed Chicken Breasts Recipes

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CHEESY BROCCOLI-STUFFED CHICKEN BREASTS



Cheesy Broccoli-Stuffed Chicken Breasts image

I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
  • Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
  • Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
  • Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g

CHEDDAR-STUFFED CHICKEN BREASTS



Cheddar-Stuffed Chicken Breasts image

Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup salsa
Chopped fresh cilantro, if desired

Steps:

  • Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
  • Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

CHEESE STUFFED CHICKEN



Cheese Stuffed Chicken image

Make and share this Cheese Stuffed Chicken recipe from Food.com.

Provided by Hello_kitty

Categories     Chicken Breast

Time 1h20m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 6

8 ounces dubliner cheese
4 boneless skinless chicken breasts
4 ounces fresh breadcrumbs
1 ounce fresh mediterranean herbs, finely chopped
2 medium size eggs, beaten
1/2 teaspoon salt

Steps:

  • preheat oven to 400 degrees F.
  • grate 3 1/2 oz. 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 beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated.
  • then press firmly into the crumb mixture or until cooked through.
  • the chicken portions can be sliced into four.

Nutrition Facts : Calories 468.5, Fat 19.1, SaturatedFat 10.1, Cholesterol 197.8, Sodium 1165.9, Carbohydrate 26.5, Fiber 1.4, Sugar 2, Protein 45.2

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE



Dubliner Stuffed Chicken With Irish Bacon and Cabbage image

Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.

Provided by CHRISSYG

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces dubliner cheese
4 boneless chicken breasts, with skin
1 cup plain breadcrumbs
1 tablespoon italian seasoning
salt & freshly ground black pepper
2 eggs, beaten
6 slices traditional irish bacon, cut into 1/4 inch strips
2 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, finely chopped
2 cups shredded savoy cabbage
2/3 cup chicken stock or 2/3 cup canned low sodium chicken broth
2 tablespoons light cream or 2 tablespoons half-and-half
10 tablespoons kerrygold irish butter

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.

Nutrition Facts : Calories 1114.7, Fat 84.1, SaturatedFat 38.9, Cholesterol 340.4, Sodium 1431.3, Carbohydrate 34.5, Fiber 3.1, Sugar 5.7, Protein 54.9

DUBLINER CHEESE-STUFFED CHICKEN BREASTS



DUBLINER CHEESE-STUFFED CHICKEN BREASTS image

Categories     Chicken     Bake     Dinner

Yield 4 servings

Number Of Ingredients 6

8 oz. Kerrygold® Dubliner cheese
4 boneless, skinless chicken breasts
2 medium eggs
1 cup fresh breadcrumbs
1 (1-oz.) pkg. fresh Italian herbs, finely chopped
1/2 tsp. salt

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.

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