Ingredients

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

Preparation

  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.