Dubliner Stuffed Chicken with Irish Bacon and Cabbage
Delight your taste buds with this warm and hearty Dubliner Stuffed Chicken with Irish Bacon and Cabbage, a dish that marries rich Irish flavors with comforting textures. Tender chicken breasts are stuffed with creamy, nutty Dubliner cheese, wrapped in savory Irish bacon, and baked to golden perfection. The addition of buttery, garlic-infused cabbage cooked in chicken stock adds a satisfying side that complements the dish beautifully. This recipe is a celebration of traditional Irish ingredients, perfect for a cozy family dinner or a festive St. Patrick’s Day feast. With simple preparation and a stunning presentation, it’s an ideal choice for those seeking an elevated yet approachable take on classic Irish cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 200 grams Dubliner cheese
- 8 slices Irish bacon rashers (or streaky bacon as a substitute)
- 1 head green cabbage
- 50 grams unsalted butter
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 250 milliliters chicken stock
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a baking dish with olive oil.
Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
Slice the Dubliner cheese into small sticks and stuff the pockets of each chicken breast with the cheese. Secure the openings with toothpicks.
Wrap each chicken breast with 2 slices of Irish bacon, ensuring they are fully covered. Place the wrapped chicken breasts into the prepared baking dish.
Sprinkle the chicken with fresh thyme, a pinch of sea salt, and black pepper. Drizzle lightly with 1 tablespoon of olive oil.
Bake the chicken in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 75°C or 165°F) and the bacon is crispy. Remove from the oven and let it rest for 5 minutes before serving.
While the chicken cooks, prepare the cabbage. Remove the outer leaves of the cabbage and slice it into thin strips.
In a large pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the cabbage to the pan and toss to coat in the butter and garlic. Pour in the chicken stock, cover the pan, and cook for 10-12 minutes, stirring occasionally, until the cabbage is tender. Season with a pinch of sea salt and black pepper to taste.
To serve, plate the chicken alongside a generous portion of buttery cabbage. Enjoy your Dubliner Stuffed Chicken with Irish Bacon and Cabbage!
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.7 g | ||
| Protein | 328.5 g | 657% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1713 mg | 132% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3243 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
