Dubliner Stuffed Chicken With Irish Bacon And Cabbage Recipes

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.

Steps:

• Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.
• Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
• Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Before continuing, rewarm over medium-low heat.) Using slotted spoon, transfer vegetables and garlic to serving platter.
• Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Garnish with thyme. Serve with mustard.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice a pocket in thick side of each chicken breast.
• Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
• Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
• Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
• Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
• Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
• Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
• Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
• Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
• Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
• Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
• Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
• Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

Steps:

• Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
• Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
• Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
• Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
• Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
• Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.

Steps:

• Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
• Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.