Rolled Chicken Breasts with Black Pudding and Mustard Sauce

Pre-heat oven to: 200°C/400°F/Gas 6
Time in oven: 45 minutes – 1 hour
Serves: 6-8


2 slices black pudding
4 chicken breasts, flattened
12 bacon rashers, rindless

3 ½ fl oz/100ml white wine
1 tblsp Dijon mustard
5 fl oz/150ml double cream


1. Grill black puddings to release fat and mash them up.
2. Place chicken breasts in a freezer bag and flatten with a rolling pin.
3. Lay flattened chicken breasts on a board and spoon some black pudding into each breast. Shape into a roll.
4. Wrap bacon round the rolled breast and secure with cocktail sticks.
5. Place chicken rolls on a greased baking tray and cook for about 1 hour.
6. Meanwhile, pour wine into small pan, reduce by a third, remove from heat and add mustard.
7. Return to heat, add cream and bring to the boil, simmering for 5 minutes until sauce thickens slightly.
8. Remove chicken from oven, slice and pour sauce over.

Donna Macleod, Shawbost, Lewis