The Dublin Pub’s bowls of potato soup and platters of lamb sausage offer a nod to the establishment’s namesake city, but one of the most popular dishes on its menu is a surprising and delicious confluence of cultures. Lee Morgan has been serving the Dayton pub’s Chicken O’Brien for more than five years and has worked as head chef for most of the past two. “It’s kind of an Irish take on a cordon bleu,” Morgan explains of the dish that has been on the The Dublin Pub’s menu since its 1998 opening, “but we stuff Irish rashers in it, which is Irish bacon.”
Chicken O’ Brien
Serves 2 | Courtesy of The Dublin Pub
2 chicken breasts
2 cups frozen corn
1/2 cup diced rasher or ham, plus 2 slices
1/2 cup chopped scallions
1 cup diced red bell pepper
1 cup shredded Irish cheddar or sharp white cheddar
Salt and pepper to taste
Dill cream sauce (recipe below)
Combine corn, scallions, red bell pepper and diced rasher or ham, and set aside.
Sprinkle chicken with salt and pepper and grill the chicken breasts until done. Butterfly each chicken breast and stuff with one slice of the rasher or ham and half of the shredded cheddar cheese.
While chicken is cooking, cook corn in a medium saute pan until hot, adding salt and pepper as needed. Divide corn mixture equally on two plates. Place stuffed chicken breast on top and cover with dill cream sauce.
Dill Cream Sauce
1 teaspoon minced garlic
1 teaspoon minced fresh dill
4 ounces white wine
1 cup heavy cream
Juice from half a lemon
Combine butter, dill and garlic in a small saucepan. Heat until butter is melted. Add wine, lemon juice and heavy cream, and bring to a simmer while stirring regularly. Continue simmering and stirring until you reach desired thickness (the sauce should coat a spoon dipped into the mixture).