Parmesan Crusted Cheddar Stuffed Chicken Breasts and Una Pentola (One-Pot) Garlic & Olive Oil Pasta (Aglio e Olio)


Parmesan Crusted Cheddar Stuffed Chicken Breasts

This is a simple, quick and very flavorful poultry recipe; Suitable for a quiet dinner at home or with friends during a dinner party. The Dubliner cheese provides a sweet, salty and pungent edge, not to mention a pleasant surprise when the recipient cuts into the center to find all of the gooey cheesy loveliness! The mayonnaise parmesan topping serves as a savory and tasty sauce and crust all in one!


½ cup of Hellmann’s or Best Foods real mayonnaise

1/4 cup grated Parmesan cheese

½ teaspoon Herbs de Province or Italian seasoning.

4 ½ inch slices of Kerrygold Dubliner Irish cheese or sharp cheddar

4 boneless, skinless chicken breast halves (totaling about 1 ¼ to 2 lbs.)

¼ cup Italian seasoned dry bread crumbs


Preheat oven to 400°

Combine Hellmann’s or Best Foods Real Mayonnaise with grated parmesan cheese and herbs of choice in medium bowl. Set aside.

Butterfly each breast making a slit down the center, but not completely through—leaving a pocket for the cheese slice. Place cheese slice in the center of each breast and fold over—no need to secure, but you may use toothpicks if you like.

Arrange chicken on baking sheet. Evenly top with Mayonnaise Parmesan mixture and then sprinkle with bread crumbs.

Bake until chicken is thoroughly cooked, about 35-40 minutes. Let cool for 10-15 minutes before serving. Optional: Garnish with chopped Italian parsley, roasted red peppers and or capers right before serving.

Una Pentola (One-Pot) Garlic & Olive Oil Pasta (Aglio e Olio)

Phonetic Pronunciation: aglio = ahl-yo, olio = ohl-yo

 A perfect, simple, quick, easy and flavorful edition of an “Old World Northern Italian” classic favorite!

All in One Pot! Una Pentola!


4 cloves garlic, minced

1/4 to 1/2 cup extra-virgin olive oil (I recommend more Olive oil than less)

Pinch (or more) of red pepper flakes

½ pound thin spaghetti

4 cups chicken broth

2 cups water

Kosher salt, to taste, plus 1 teaspoon

½ teaspoon fresh cracked pepper

2 tablespoons chopped flat-leaf parsley

1/2 lemon, zested, optional

Freshly grated Parmigiano-Reggiano, optional


Combine garlic, olive oil, the 1 teaspoon salt and red pepper flakes in a large skillet. Warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Remove from heat and allow flavors to mingle as the oil slightly cools, about 10-15 minutes.

Add chicken broth, water and 1 tablespoon of salt (more or less depending on the salt content of chicken broth) to the garlic oil mixture. Bring to a full boil and add uncooked pasta. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. As the water and broth reduce in the skillet with your pasta, oil and seasonings a small amount of sauce will form. Add the parsley and lemon zest (if using). Alter seasoning, to taste. Transfer to a large serving bowl or divide among 2 to 4 dishes. Serve topped with grated parmesan cheese, if desired. Bellissima!


4 Comments Add yours

  1. drgreen1969 says:

    Reblogged this on Food-Enjoy and commented:
    I am going to give this a shot on the weekend it looks oh so yummy. Hope you Enjoy


    1. Wonderful!! You will love the way these two simple, but very flavorful dishes compliment each other. Please let me know how you like them.
      Buon Appetito!


      1. drgreen1969 says:

        I definately will. Maybe I will try them on Sunday


      2. Great! Whenever you have the opportunity, please let me know how you like them! Thanks again!


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