Have you ever bought one of those massive bricks of Dubliner cheese at Costco and then gotten home and thought how on earth can I use all this? Not that Dubliner isn’t a robust choice: Its flavor has the sharpness of a great aged cheddar, the nuttiness akin to Swiss cheese and the bite of a great piece of Parmesan. But face it, the block looks like something from one of those government cheese giveaways. So I was very pleased to come across a recipe which uses Dubliner to great advantage and gives you yet another way to serve that kitchen workhorse: the boneless, skinless chicken breast.
Our Tour de France, Part 2 - A trip to the Loire, Chablis and Burgundy in France, to eat, visit outdoor markets, sip wine and tour chateaus.
1 day ago