Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, black pudding and goats cheese stuffed chicken breast. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Black Pudding and Goats Cheese Stuffed Chicken Breast is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Black Pudding and Goats Cheese Stuffed Chicken Breast is something which I have loved my whole life.
In a bowl, mix together the goats' cheese and mixed herbs, then stuff the chicken breasts with the mixture. Wrap two slices of Parma ham around each stuffed chicken breast and season, to taste, with freshly ground black pepper. Place the stuffed, wrapped chicken breasts onto a baking tray and.
To get started with this recipe, we have to prepare a few components. You can cook black pudding and goats cheese stuffed chicken breast using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Black Pudding and Goats Cheese Stuffed Chicken Breast:
- Make ready chicken breasts, preferably free range / organic
- Take of black pudding
- Prepare of soft goats cheese with rind removed
- Take salt and pepper
- Take unsalted butter
Fold the chicken over to enclose the cheese. Photo: Alison Miksch; Styling: Lindsey Lower. Goat cheese is a luscious and creamy cheese that's lower in calories, fat, and sodium than other soft cheeses. Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor.
Instructions to make Black Pudding and Goats Cheese Stuffed Chicken Breast:
- slice the chicken breasts down the middle so you have a pocket.
- stuff the chicken with the black pudding and goats cheese.
- Place in baking dish, season and place a small knob of butter over each stuffed chicken breast. Cover with tin foil or lid and bake untill chicken tender, approx 35 minutes.
- I enjoy this served over a mixed leaf salad with freshly made croutons and a balsamic dressing as per the photo, however its also good with mash and gravy!
Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just. Roll chicken breast and secure with toothpicks (I usually use Dredge chicken in flour and brown on all sides in heated skillet. Remove chicken and place in oven while completing dish. A delicious way to use up leftover chutney, this simple chicken dish takes minutes to prepare. For more chicken recipes visit Goodhousekeeping.co.uk.
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