Feed Your Family: More From Less. Shop smart. Cook clever.

Chicken and Black pudding wrapped in bacon

A filling midweek dinner

ShareTweetSaveShare
Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 4 Chicken breasts
 4 Black pudding slices
 4 Bacon rashers
 2 tsp Paprika
 4 tbsp Oil
1

Heat the oven-180°c-350f- gas 4

2

Place your hand flat on top of the chicken and carefully Slice halfway through the thickest part of the chicken breast to create a pocket

3

Cut the pudding slice in half and place both pieces in the chicken pocket, pushing it in till it fills the space pull the two sides closed if you can

4

Cut the bacon lengthways so you have almost 2 pieces and wrap them around the chicken with the join underneath.

5

Place in an ovenproof dish and sprinkle over the paprika. Drizzle over the oil turning the chicken over till it's coated in the oil and paprika

6

Bake in the oven for 25 mins,- turn over after 20 if you want both sides roasted

7

Serve with New potatoes,gravy and veg of your choice

8

Tip- cooking the black pudding 1st gives a different depth of flavour
Tip- swap the gravy for Peppercorn sauce
Tip-swap the B.pudding for Haggis
Tip- use streaky bacon instead of back ( I didn't have any so used back bacon)
Tip- add some garlic cloves to the dish to give added flavour

Ingredients

 4 Chicken breasts
 4 Black pudding slices
 4 Bacon rashers
 2 tsp Paprika
 4 tbsp Oil

Directions

1

Heat the oven-180°c-350f- gas 4

2

Place your hand flat on top of the chicken and carefully Slice halfway through the thickest part of the chicken breast to create a pocket

3

Cut the pudding slice in half and place both pieces in the chicken pocket, pushing it in till it fills the space pull the two sides closed if you can

4

Cut the bacon lengthways so you have almost 2 pieces and wrap them around the chicken with the join underneath.

5

Place in an ovenproof dish and sprinkle over the paprika. Drizzle over the oil turning the chicken over till it's coated in the oil and paprika

6

Bake in the oven for 25 mins,- turn over after 20 if you want both sides roasted

7

Serve with New potatoes,gravy and veg of your choice

8

Tip- cooking the black pudding 1st gives a different depth of flavour
Tip- swap the gravy for Peppercorn sauce
Tip-swap the B.pudding for Haggis
Tip- use streaky bacon instead of back ( I didn't have any so used back bacon)
Tip- add some garlic cloves to the dish to give added flavour

Chicken and Black pudding wrapped in bacon

2 thoughts on “Chicken and Black pudding wrapped in bacon

  1. Greetings from Amsterdam. This recipe sounds delicious. We have excellent bloedworst here. It’s basically the same as the black pudding you’d find in any butcher in Lancashire. My local butcher dry cures and smokes his own streaky bacon. It’s really excellent too. I’m really looking forward to making this dish.

  2. A good variation on Chicken Balmoral!
    I tried using blutwurst when I lived in Germany for many years, not least because Haggis was not easy to source! It was ok, but the haggis does add an extra depth to this dish. That said now I’m back in the UK 🙁 I’ll try using ‘original’ black pudding this weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.