Chicken Supreme, stuffed with Rudd's Black Pudding

This is a really good dinner party recipe. It can be prepared well in advance. When I make it I beat the chicken flat then roll it with the stuffing. I would then breadcrumb it and fry to get a nice color then set aside in the fridge until ready to cook.

I would serve with dauphinoise potatoes or some scallion mashed potatoes and a Madeira flavoured gravy.

Chicken Supreme, stuffed with Rudd’s Black pudding

by Trevor Thornton

Serves 4

Difficulty Moderate - Hard

Ingredients

4 large chicken fillets, trimmed of all fat, small fillets removed

Stuffing
25g butter
1tbsp olive oil
75g onion, finely chopped
150g Rudd’s black pudding, roughly chopped
60g fine breadcrumbs
2 tbsp Lea & Perrins Worcestershire sauce
1 egg, lightly whisked

Breadcrumb coating
100g fine breadcrumbs
1-2 eggs, lightly beaten
75g plain flour, seasoned with salt and pepper
1tbps olive oil
25g butter

Method

Firstly preheat the oven to 180ºC/Gas 4

To make the stuffing, melt the butter and olive oil in a frying pan over a medium heat. Add the onions and cook for 5-10 minutes or until soft. Place the black pudding into the pan and cook slowly for 7-10 minutes, stir frequently to cook the pudding thoroughly. Remove from the heat and add the breadcrumbs and Worcestershire sauce and season with salt and pepper. When cooled slightly add the egg and stir to combine. Set aside until ready to use.

For the chicken, make a pocket to fit the stuffing by placing the fillet flat on a non slip surface. Using a sharp knife slice the fillet in half from side to side but try not to make the cut the whole way through the fillet. You are opening the fillet like opening a book. This technique is called butterflying. Repeat this procedure with the remaining fillets.

Place ¼ of the black pudding mixture on one side of a fillet. Try to spread the mixture out as evenly as possible. Close the other half of the chicken fillet over and squeeze the fillet together to hold its shape and the pudding mixture when breadcrumbing.

To breadcrumb the fillets firstly place the breadcrumbs, flour and beaten egg into three separate containers. Place the fillet into the flour and cover the surface all over in flour. Lift the fillet out and shake off the excess. Place the fillet into the beaten egg and cover all over with egg. Make sure to cover every surface with the egg. Place the fillet into the breadcrumbs and cover generously. Remove and pat off the excess and set aside. Repeat the process with the 3 other fillets.
Heat a frying pan over a medium heat with the olive oil and butter. When the butter is foaming, place the breaded fillets into the frying pan. Cook for 1-2 minutes each side until they are nice and golden in colour. Place the fillets into an ovenproof dish and place into the oven for 25 minutes.