Ingredients
- 2 tablespoons of essential olive oil
- 75 g butter
- 3 shallots, chopped
- 175 g black pudding, reduce chunks
- 2 tablespoons of chopped parsley
- pepper
- 4 corn-given chicken white meat fillets
- 8 slices of Parma pork
- 2 red apples
- 100 ml dry cider
- 150 ml reduced jus, (fresh beef stock significantly cooked lower)
- hot pickled white-colored cabbage, for everyone
Method
1. Heat 1 tablespoon of essential olive oil and 25g of butter inside a heavy-based fry pan.
2. Include another from the chopped shallots and also the black pudding and fry, stirring, for several-a few minutes. Season with salt and freshly ground pepper, add the parsley, then drain and hang aside to awesome.
3. Preheat the oven to 200°C/gas 6.
4. Utilizing a sharp knife, cut a pouch within the thick side of every chicken white meat fillet. Fill each pouch using the cooled black pudding mixture.
5. Wrap each chicken white meat fillet by 50 percent slices of Parma pork.
6. Heat 1 tablespoon of essential olive oil and 25g of butter inside a large, heavy-based fry pan. Include the Parma pork-wrapped chicken breasts and fry until coloured on every side, around a few minutes.
7. Transfer the chicken breasts to some roasting tray and roast within the oven for five-8 minutes.
8. Meanwhile, heat the rest of the butter inside a fry pan. Include the diced apple and fry until softened, around 3-a few minutes. Remove having a slotted spoon and hang aside.
9. Add some shallot towards the fry pan and fry lightly for several-a few minutes. Include the cider, provide the boil and prepare quickly until reduced with a third.
10. Add some reduced jus and produce towards the boil. Look into the seasoning and include the fried apple and remaining parsley.
11. Pour the apple sauce over and round the baked stuffed chicken.
12. Serve at the same time with hot, pickled white-colored cabbage.