Richy's Chicken Roulade with Clonakilty Black Pudding
Chef Richy Virahsawmy has a fabulous restaurant in Clonakilty town. His recipe for flavour-packed chicken roulade with Clonakilty Black Pudding is a great mid-week meal or impressive dish for a special occasion. Chicken goes well with a lot of different flavours so you can experiment with your favourite vegetables and side dishes to serve it with.
Ingredients
- 2 chicken breasts
For the Black Pudding Mix
- 1 onion chopped
- ½ tsp garlic chopped
- 280 g Clonakilty Black Pudding
- ½ tsp thyme
- salt
- pepper
Instructions
- Braise chopped onion and garlic. Add chopped Clonakilty Black Pudding, thyme and seasoning.
- Butterfly the chicken breasts and cover with cling film. Bash with a rolling pin until each portion is thin and flat (5mm).
- Put 2-3 tablespoons of black pudding mix on the base of the flattened chicken breasts. Using the cling film, roll the chicken breasts tightly into sausage shapes and then roll in tin foil.
- Bring a pan of water to boil and simmer the chicken in the cling film and tin foil wraps for about 20 minutes, until the roulades are firm and cooked through.
- Remove from the pan, let the roll cool a bit, unwrap and slice to serve.