Stuffed chicken breast wrapped in Parma ham and served in cider sauce

Stuffed chicken breast wrapped in Parma ham and served in cider sauce Method 1. Heat 1 tablespoon of olive oil and 25g of butter in a heavy-based frying pan.

Add in a third of the chopped shallots and the black pudding and fry, stirring, for 3-5 minutes. Season with salt and freshly ground pepper, mix in the parsley, then drain and set aside to cool.

Preheat the oven to 200°C/gas 6.

Using a sharp knife, cut a pouch in the thick side of each chicken breast fillet. Fill each pouch with the cooled black pudding mixture.

Wrap each chicken breast fillet in 2 slices of Parma ham.

Heat 1 tablespoon of olive oil and 25g of butter in a large, heavy-based frying pan. Add in the Parma ham-wrapped chicken breasts and fry until coloured on each side, around 5 minutes.

Transfer the chicken breasts to a roasting tray and roast in the oven for 5-8 minutes.

Meanwhile, heat the remaining butter in a frying pan. Add in the diced apple and fry until softened, around 3-5 minutes. Remove with a slotted spoon and set aside.

Add the shallot to the frying pan and fry gently for 3-5 minutes. Add in the cider, bring to the boil and cook briskly until reduced by a third.

. Add the reduced jus and bring to the boil. Check the seasoning and add in the fried apple and remaining parsley.

. Pour the apple sauce over and around the baked stuffed chicken.

. Serve at once with hot, pickled white cabbage.