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Roast Breast of Chicken with Black Pudding and Apple

4 Breasts of (pref free range) Chicken (with the skin on and the breast bone attached)
Black Pudding (a half of a good coarse one)
4 Eating Apples
1 pt. Crinnachtaun Apple Juice.

Put the pudding into a bowl and pour over 5 tbs. apple juice.
Mix this up with the pudding with your hands.
Peel two of the apples and cut into small dice.
Stir these into the pudding.
Lay each chicken breast on its skin side.
Lift up the flap of meat that is there and make a pocket underneath with a sharp knife.
Stuff these with the pudding mixture and replace the flap to keep the stuffing in.
Heat a large frying pan with a little oil and fry the breasts, skin side down,
until the skin is brown.
Put these on a baking tray and cook at 200 C, 400 F, Gas 6. For 25 to 30 mts until cooked through.
While these are cooking cut the other two apples in rough chunks and put into a covered bowl in the microwave with a half cup of the Apple Juice.
Cook these at full for 5 or 6 mts until very soft.
Push this mixture through a sieve and add more juice if necessary to make a sauce. (It should be pourable).
Heat this up and keep hot.
Test the chicken for doneness by cutting in near the breastbone.
If ready carve into neat slices and pour over the sauce.
Excellent with roast or baked potatoes.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef