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Roulade Stuffed Chicken Breast

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4

(14 votes, average: 2.50 out of 5)


  • 4 Manor Farm Chicken Breast Fillets
  • 8 Slices Black & White Pudding
  • 25g Butter
  • 1 clove of Garlic
  • 2 Shallots
  • 1 glass White Wine
  • 250ml Cream
  • Small bunch of Chives, chopped finely
  • Salt and Pepper



  1. Preheat oven to 180oC. Make a slit horizontally in the chicken fillet without going through the fillet.
  2. In this pocket insert a slice each of black and white pudding  so that they are fully encased by the chicken fillet. Season with salt and pepper. Place onto baking tray, cover with tin foil and cook for 20-25 minutes. For the last 5 minutes remove the tin foil.
  3. Meanwhile, melt butter slowly in sauté pan and gently sweat the garlic and shallots until soft and translucent. Turn up the heat and add wine to the pan, reduce for 1-2 minutes.
  4. Next add cream to the pan and stir well to combine all flavours and ingredients. Add finely chopped chives and cook for 1-2 minutes more.
  5. Taste for seasoning and adjust accordingly to suit your taste buds!


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