Dubliner Cheese Stuffed Chicken Breasts
May the leprechauns be near you,
To spread luck along your way.
And may all the Irish angels,
Smile upon you St. Patrick's Day.
-- Irish Toast
Let’s get to it.
4 boneless, skinless chicken breasts
Ground Pepper Blend
8 oz Dubliner Cheese (divided)
8 slices of Prosciutto
2 tablespoons chopped garlic
2 tablespoon chopped rosemary
Take your chicken breasts and place it in between two sheets of plastic wrap. Begin to pound it with a mallet using a slam and pull motion. This stretches the meat and thins it out. Continue to pound the chicken until you have a uniform 1/4-inch thickness.
Grate half of your Dubliner cheese into a small bowl and set it over to the side. In another small bowl, mix in the garlic, rosemary, salt, and pepper and season both sides of your chicken breasts.
Cut the remaining Dubliner cheese into small planks. Get your flattened chicken and layer two slices of prosciutto covering the inside of your chicken. Place one plank of cheese in the center and carefully, begin to roll up your chicken. Once it’s rolled up, secure your it with two cotton strings placed about two inches apart. Wrap your rolled chicken breasts in plastic wrap and place it in the refrigerator for two hours to allow the flavors to develop. Take your chicken out of the refrigerator and brush the outside lightly with olive oil.
Set up your Goldens’ Cast Iron Cooker for roasting according to the diagram on the left and heat it to 350 degrees. Grill for about 12 minutes, turning each roll one quarter turn every three minutes so all sides get golden. Remove chicken from grill and let rest for 3-5 minutes before removing twine to serve. Keep the dome closed as much as possible to infuse your chicken with a nice wood-fired flavor.
Sprinkle the remaining cheese on top of your chicken roll-ups and dress with rosemary sprigs.