nene local | helen dawson


Chicken & Black Pudding Roll

You will need;

2 skinless chicken breasts

125g black pudding

4 slices Parma ham

60g mushrooms, sliced

2 shallots, finely sliced

100g crème fraiche

1 tsp. English mustard

Salt and pepper

Oil for frying



Pre-heat the oven to 180c/gas mark 4. Place the chicken breasts on a board and make a lengthways cut into each one, making sure not to cut all the way through. Open them out so they are lying flat and place some cling film over the top of them. Using a rolling pin, gently pat them to flatten the chicken breasts until they are until approx. ½ inch thick. Remove the cling film and crumble the black pudding over the chicken leaving a small gap around the edges. From one of the longer edges roll each of the chicken breasts tightly into a sausage shape. Lay out 2 slices of the Parma ham per chicken roll, and roll the ham around the chicken to form a parcel. In an oven proof pan add a little oil and over a medium to high heat fry the chicken breasts until golden brown all over. Place the pan in the oven for 10 – 15 minutes until the chicken is cooked all the way through. Take the chicken out the pan and leave to rest on a plate while you make the sauce. Using the same pan over a low heat, fry the shallots and mushrooms for a few minutes until they are softened (add a little more oil if needed). Stir in the mustard, crème fraiche and add a pinch of salt and pepper to taste. Gently warm the sauce through on a low heat.  Serve with the chicken and side dishes of your choice.

 Nene Local April 2015

Recipe by Donna Thomas


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