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
3-4 cups chicken broth
1-2 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!