Chicken breast stuffed with black pudding and nduja
I've wanted to try stuffed chicken for a while, and this recipe didn't disappoint.Due to the dreaded COVID, we found ourselves with a glut of chickens, some black pudding, and a lot of bacon. This seemed to make sense, and the results were lovely. We might tweak this a little and add a sauce, but as it stands, it's lovely.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook with the stainless steel grid. Set the Egg to 180°C.
- Butterfly your chicken breasts by cutting across them to open them out like a book lengthways.
- Cut your black pudding slices into two half-moons and add two of these to each breast.
- Roll your nduja into two sausages and place these into each chicken breast.
- Fold your chicken breast, enclosing your stuffing.
- Now wrap each breast with bacon and secure it with some cocktail sticks.
- Lightly oil your cooking surface and cook your chicken breast for about 15 minutes before turning.
- Cook the breasts until they reach 74°C internally. It's best to use a thermometer like the Meater+ to monitor the cook.
- Take off and rest for 5 minutes.
Notes
We served our breasts with our spicy red slaw.
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