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Chicken Supreme stuffed with Rudd’s black pudding

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 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 1/4 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, next cover the surface with the egg. Place the fillet into the flour,covering all surfaces, remove and pat off the excess. Drop into the egg and coat generously, then place into the breadcrumbs and toss until coated. Remove and pat off the excess and set aside. Repeat the process with the three 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.

When ready, serve with mashed potato mixed with chopped scallions and a Madeira flavoured gravy. YUM!!