1 Chicken Breast
50g White Pudding
25g Sausage Meat
1 tsp. Wholegrain Mustard
100ml Chicken Stock
½ Onion (diced)
1. Preheat oven to 180C/350F/Gas Mark 4.
2. Mix white pudding and sausage meat together.
3. Make an incision into the chicken breast to form a pocket.
4. Roll in oiled tinfoil to form a sausage shape.
5. Bake in the oven at 180°C for 18-20 minutes. Allow to rest.
6. Sweat the onion gently. Add stock and reduce by ¾.
7. Add cream and reduce by ½.
8. Add mustard and adjust seasoning.