Dubliner Stuffed Chicken With Irish Bacon And Cabbage Food

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE

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.

IRISH "BACON" AND CABBAGE

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.