Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 75 g butter

  3. 3 shallots , chopped

  4. 175 g black pudding , cut into chunks

  5. 2 tbsp chopped parsley black pepper

  6. 4 corn-fed chicken breast fillets

  7. 8 slices of Parma ham

  8. 2 red apples

  9. 100 ml dry cider

  10. 150 ml reduced jus , (fresh beef stock considerably cooked down) hot pickled white cabbage , to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Preheat the oven to 200°C/gas 6.

  4. 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.

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

  6. 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.

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

  8. 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.

  9. 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.

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

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

  12. . Serve at once with hot, pickled white cabbage.


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