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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 160 C / Gas 3.
Place a piece of cling film onto a work surface, open the chicken breast (butterfly style) and place it onto the cling film and place another piece of cling film on top and hammer the chicken until flat.
Crumble black pudding onto one edge and roll up in the chicken breast. Wrap bacon around and hold in place with cocktail sticks. Place in an ovenproof dish and drizzle with a small amount of oil. Bake in the preheated oven for 30 minutes until bacon is crispy but chicken is moist and no longer pink.
For the sauce, fry half the mushrooms in butter, adding salt and pepper to taste. Over a very low heat slowly add cream to the mushrooms and stir. Add some more whole or halved mushrooms and simmer for 5 minutes continuing to stir.
Over a very low heat slowly add cream to the mushrooms and stir. Add some more whole or halved mushrooms and simmer for 5 minutes continuing to stir.
Excellent, I love Black pudding but I was a little unsure about trying this but how wrong was I. It was absolutely delicious, moist, and the Black pudding added a lovely subtle flavour. Thank you for posting this recipe I shall be using this one again. - 22 Oct 2012