Black Pudding and Blue Cheese Stuffed Chicken
- Chicken breast 2 lge
- Black pudding 150 g
- Blue cheese 70 g
- Jerk chicken seasoning 1 tsp
- Salt 1 tsp
- Carrot 2 lge
- Red onion 1 lge
- White potato 2 med
- Garlic 1 clv
- Thyme 1 hfl
- Mushroom 2 pce
- Black pepper 1 pin
- Olive oil 4 tbs
- Water 50 ml
- Rosemary 1 tbs
Wash, peel, and chop the veggies into bite sized chunks. Take a small baking tray, add in the oil and the vegetables. Top the vegetables with 2 finely chopped cloves of garlic, fresh thyme, rosemary salt and pepper.
Take the chicken breast make an inserted cut in the middle avoiding making a whole at the back part. Season the chicken with salt.
Preheat the oven to 190 Celcius degrees. Shred the black pudding then add in the blue cheese. Add this mixture into the pockets of the chicken breasts. Brush the chicken breast lightly with oil and season with jerk seasoning. Place the chicken breasts over the veg. Add in 50 ml of water, this will help to keep the chicken moist. Cover the tray with foil and place it in the oven for 45 minutes. After 30 minutes remove the foil and bake for an additional 15 minutes.