Chicken breast stuffed with black pudding and nduja

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.

Serves 2

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 2 chicken breasts
  • 12 rashers of bacon, streaky is best
  • 4 tbsp nduja
  • 2 thick slices of black pudding



  • A non stick pan – I use the amazing Tefal Ingenio stainless pans or the Big Green Egg cast iron plancha or skillet.


  1. Setup your Egg for a direct cook with the stainless steel grid. Set the Egg to 180°C.
  2. Butterfly your chicken breasts by cutting across them to open them out like a book lengthways. 
  3. Cut your black pudding slices into two half-moons and add two of these to each breast.
  4. Roll your nduja into two sausages and place these into each chicken breast. 
  5. Fold your chicken breast, enclosing your stuffing. 
  6. Now wrap each breast with bacon and secure it with some cocktail sticks. 
  7. Lightly oil your cooking surface and cook your chicken breast for about 15 minutes before turning. 
  8. Cook the breasts until they reach 74°C internally. It’s best to use a thermometer like the Meater+ to monitor the cook. 
  9. Take off and rest for 5 minutes.

We served our breasts with our spicy red slaw


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