Dubliner Cheese-Stuffed Chicken Breast | Kerrygold Cheese Recipe
Crispy chicken doesn’t need to be deep-fried!
This recipe from my friends over at Kerrygold Cheese is simple, yet delicious with its crispy breadcrumb coating and Kerrygold Dubliner Cheese stuffed inside the chicken breast.
Easily baked on the grill (yes you can bake on a grill) using the Kettle Pizza accessory and the Weber Kettle Grill.
(Closed Captioning available on this video)
I personally found this to be a very easy recipe to execute on the grill. Total cook time was 45 minutes and prep time taking 20 minutes or so.
Best practice here would be to use similar sized chicken breasts so they all finish baking at the same time.
If you are going to use a charcoal grill like I did, be careful of the charcoal that you use, lump charcoal and/or smoke of any type could easily over-power the taste of the chicken, you want to savor the Kerrygold Dubliner cheese and chicken flavors.
I would like to thank Kerrygold for allowing me to use their recipe for this video! It was absolutely delicious!
For even more Kerrygold recipes visit: www.kerrygoldusa.com or www.kerrygold.co.uk/
Equipment used on the show:
Weber® Performer Charcoal Grill
Kettlepizza Pro 22 Kit – Outdoor Pizza Oven Kit for 22.5 Inch Kettle Grills
(Includes Prograte, Tombstone & Aluminum Pro Peel)
Their original recipe is just below, but I did adapt it slightly for the grill and you can see all those steps in the video.
- 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
- ½ teaspoon salt
- Preheat the oven to 400° F. Grate 3½ 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 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.
Video Transcript:
Presenter: Hey, everyone, today we’re making Kerrygold Dubliner cheese stuffed chicken breasts on the Cooking Everything Outdoors show.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter: Well, I hooked up with my friends over at Kerrygold cheese and I kind of beg them to let me cook this recipe on the show.
And we’re going to be using their Dubliner Irish cheese, which is aged.
It’s got a little nutty flavor to it.
I absolutely love this cheese.
I’m going to be using my KettlePizza pizza insert on the Weber kettle and we’re going to bake with this, because you know you bake pizzas, you’ve seen me bake a ton of different stuff on this and we’re going to bake chicken on it today.
Ingredients wise this fits within my requirements for keeping it simple.
We have just a few ingredients and we start off with some Kerrygold cheese.
Now you’ll need about 7 or 8 ounces.
This comes in a 7 ounce block.
And what I did was I took half of it and I just shredded it up, then I took the other half and made it some slices.
And you need about 8 slices of cheese for your chicken breast.
4 boneless, skinless chicken breast.
I slid a pocket in mine.
4 ounces of fresh breadcrumbs or I chose to use panko.
I think these are going to be excellent addition.
About an ounce of Mediterranean herbs.
Now I couldn’t find an authoritative definition of Mediterranean herbs, so I use some basal, some sage, some marjoram and Italian flat-leafed parsley and I just chopped that up finely or semi-finely and we’re using that.
2 medium eggs, which we’re going to scramble up here to use for our dipping.
And then about a 1/3 teaspoon of salt, this is kosher salt.
But first thing I want to do is get my breadcrumbs, my herbs, my salt and my shredded cheese together.
Now you can choose to grate your cheese up a lot smaller than I did.
That’s entirely up to you and what kind of cheese grater you have.
This is going to work fine for me.
Set that aside and now I want to insert my cheese into my chicken breasts, get those ready.
And you can see I cut a pocket in each one.
I’m just going to take 2 slices and just put it in there.
Time to get our egg together.
And prepare to get messy.
We’re going to set up our station here and then I’m going to put my chicken on a Wilton baking sheet.
I’m going to take my chicken.
We’re going to dip it lightly in the egg, get messy here and get our chicken coated in this and just lay that on our sheet.
And here’s what we have, our 4 chicken breasts already, we have them in our Wilton baking sheet.
You can butter the sheet if you want.
I just put these in completely dry on mine and going to work out just fine.
And now we’re going to put this in our KettlePizza accessory, which is sitting at about 375 degrees right now.
Right in the center there.
Now we’re going to cook this for approximately 45 minutes or until the chicken reaches 165 degrees Fahrenheit.
About halfway through your cook, you want to put on a pair of heavy gloves, rotate your pan so everything cooks evenly.
Oh, look at that!
Beautiful!
Just coming along nicely.
That’s it.
Watch the clock.
Make sure you got a thermometer to check your temp.
Well, it’s been about 48 minutes exactly and our chicken’s up to temp.
Let’s take a look.
Look at that!
Beautiful cheese, just oozing out of there.
Beautiful panko crust, that Dubliner Irish cheese, so let’s plate this up.
Hey, we did it, I got it plated.
I’m dying to get a piece of this with the cheese on it.
Oh, look at that.
It blends so nicely with the chicken.
And yet you know it’s how held up.
It doesn’t just melt and spread all over the place.
It was able to hold up under these temperatures and we’d cooked it to 165 degrees.
It still has some consistency in there.
It’s just a great quality cheese.
The panko crust is light, yet it has some flavor in it with those mixed herbs.
This is good.
Kerrygold, thank you so much for letting me cook this recipe.
I hope everybody out there tries this.
Go to www.Kerrygold.com and check out their cheeses, their butters and their other ingredients.
And they got a whole bunch of recipes on there and I’ll have the links down below.
But before I go, I want to make sure that everybody’s subscribing to my channel because that’s what keeps things hopping.
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That’s it.
I’m out of here.
I’m going to go eat my dinner.
I’ll see you.
