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Chicken Cashel Blue: A Taste of Ireland

The first time I tasted Cashel Blue cheese, I was a culinary student on a backpacking trip through Ireland. A kindly farmer’s wife in County Tipperary, seeing my hungry face, offered me a hunk of the creamy, piquant blue cheese on a slice of soda bread. The tang of the cheese, the earthiness of the bread, and the damp Irish air combined to create a memory I’ve cherished ever since. This Chicken Cashel Blue recipe is a lovely tribute to that taste experience, combining tender chicken with the distinctive flavour of this beautiful cheese.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Yield: 4 chicken breasts
Dietary Type: Not Gluten-Free

Ingredients

4 boneless chicken breast halves
4 ounces Cashel Blue cheese
1/2 cup all-purpose flour
1 large egg, beaten with 1 tablespoon milk
1/2 cup fresh white breadcrumbs
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
3 tablespoons shallots, minced
6 ounces white mushrooms, chopped
2 tablespoons Irish whiskey
1/4 cup half-and-half
Salt and freshly ground black pepper, to taste
Fresh watercress, for garnish

Equipment Needed

Large skillet
Shallow dishes (3)
Casserole dish
Oven
Knife
Cutting board

Instructions

Preheat your oven to 350°F (175°C). This ensures the chicken cooks evenly and the cheese melts perfectly.
Prepare the chicken breasts by making a horizontal incision in each to form a pocket. Be careful not to cut all the way through; you want a pouch, not two separate pieces.
Cut the Cashel Blue cheese into four equal pieces. Gently roll each piece into a cylinder shape. This makes it easier to stuff into the chicken pockets.
Stuff one cheese cylinder into each chicken breast pocket. Ensure the cheese is snug inside so it doesn’t all melt out during cooking.
Set up your breading station. Place the flour in one shallow dish, the egg wash (beaten egg with milk) in another, and the breadcrumbs in a third.
Lightly dredge each piece of chicken in the flour, ensuring it’s fully coated. This helps the egg wash adhere properly.
Dip the floured chicken into the egg wash, allowing any excess to drip off.
Cover the chicken completely with the breadcrumbs, pressing gently to ensure they stick. The breadcrumbs provide a lovely crispy texture.
Refrigerate the breaded chicken for 15 minutes. This helps the breading set and prevents it from falling off during cooking.
In a large skillet over medium heat, heat the canola oil. The canola oil has a neutral flavour and a high smoke point, making it ideal for pan-frying.
Cook the chicken for 3–5 minutes on each side, or until lightly browned. You’re not aiming to cook it through at this point, just to get a nice golden crust.
Transfer the browned chicken to a casserole dish.
Bake in the preheated oven for 10–15 minutes while you prepare the sauce. This allows the chicken to finish cooking through and the cheese to melt.
In another skillet over medium heat, heat the olive oil. The olive oil adds a richness and depth of flavour to the sauce.
Add the minced shallots and chopped mushrooms and cook for 3–5 minutes, or until soft but not browned. Stir frequently to prevent burning.
Add the Irish whiskey and cook for 2–3 minutes, or until slightly reduced. This deglazes the pan and adds a delicious flavour note. Be careful when adding the whiskey, as it may flame up briefly.
Stir in the half-and-half, season to taste with salt and freshly ground black pepper, and cook for 2–3 minutes longer, or until the sauce is smooth and slightly thickened. Taste and adjust the seasoning as needed.
To serve, place a chicken breast in the center of each of four plates.
Spoon the sauce generously over the top of each chicken breast.
Garnish with fresh watercress for a pop of color and a fresh, peppery flavour.

Expert Tips & Tricks

For extra crispy chicken, try using panko breadcrumbs instead of regular white breadcrumbs.
If you don’t have Irish whiskey, you can substitute with another type of whiskey or even brandy.
To ensure the chicken is cooked through, use a meat thermometer. It should register 165°F (74°C) in the thickest part of the breast.
Prepare the breaded chicken ahead of time and keep it in the refrigerator for up to 24 hours before cooking. This is a great time-saver.
If the sauce becomes too thick, add a splash of milk or cream to thin it out.

Serving & Storage Suggestions

Serve this Chicken Cashel Blue immediately for the best flavour and texture. It pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Reheating in the microwave is also an option, but it may affect the texture of the breading.

I do not recommend freezing this dish as the texture of the breading and sauce may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	556.4 kcal	N/A
Calories from Fat	296 kcal	N/A
Total Fat	33 g	50%
Saturated Fat	10.4 g	52%
Cholesterol	162.1 mg	54%
Sodium	530.5 mg	22%
Total Carbohydrate	18.8 g	6%
Dietary Fiber	1 g	3%
Sugars	1.3 g	N/A
Protein	40.8 g	81%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version.
Cheese Alternatives: If you can’t find Cashel Blue, try another creamy blue cheese like Gorgonzola or Stilton.
Vegetarian Option: Substitute the chicken with thick slices of halloumi cheese, breaded and cooked in the same way.
Creamy Sauce Upgrade: For an even richer sauce, use heavy cream instead of half-and-half.
Herbaceous Touch: Enhance the mushroom sauce by adding fresh thyme or parsley during the final few minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use dried breadcrumbs instead of fresh?
A: While fresh breadcrumbs provide a superior texture, dried breadcrumbs can be used in a pinch. Just be sure to season them well.

Q: Can I prepare the chicken ahead of time and bake it later?
A: Yes, you can bread the chicken and keep it refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure it’s fully cooked.

Q: What can I serve with Chicken Cashel Blue?
A: Roasted root vegetables, mashed potatoes, and a simple green salad are all excellent accompaniments.

Q: Can I freeze the leftovers?
A: Freezing is not recommended, as the texture of the breading and sauce may be compromised upon thawing.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. Adjust the cooking time accordingly, as thighs may take slightly longer to cook through.

Final Thoughts

I encourage you to try this Chicken Cashel Blue recipe and experience a little taste of Ireland in your own kitchen. The combination of tender chicken, creamy blue cheese, and savory mushroom sauce is truly delightful. Feel free to adjust the recipe to your own preferences and share your creations with friends and family. Pair it with a glass of Irish stout for an authentic Irish experience. Sláinte!