A filling midweek dinner
Heat the oven-180°c-350f- gas 4
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
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
Cut the bacon lengthways so you have almost 2 pieces and wrap them around the chicken with the join underneath.
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
Bake in the oven for 25 mins,- turn over after 20 if you want both sides roasted
Serve with New potatoes,gravy and veg of your choice
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
Directions
Heat the oven-180°c-350f- gas 4
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
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
Cut the bacon lengthways so you have almost 2 pieces and wrap them around the chicken with the join underneath.
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
Bake in the oven for 25 mins,- turn over after 20 if you want both sides roasted
Serve with New potatoes,gravy and veg of your choice
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
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.
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!