Roulade of Chicken Fillet with Black Pudding and Cider Sauce

Steve Dallas from Moy Park showcasing local chicken at the Tesco Taste NI Festival

Difficulty easy
Preparation Time 15-20 minutes
Cooking Time 30 minutes
Servings 2
Chicken Roulade
  • 2 x 120g Tesco chicken breast fillets
  • 60g black pudding
  • 80g Savoy cabbage (shredded)
  • 10g butter
  • 2 x large carrots - sliced into 5 fine slices for each fillet
  • 400ml boiling water
  • Smoked bacon to garnish (optional)
Cider Sauce
  • 40ml cider
  • 25ml chicken stock
  • 25ml double cream
  • Salt
  • Freshly ground black pepper

Main Instructions
  1. Butterfly the chicken fillets. Place cling film over the chicken fillets and flatten out using a rolling pin until they are about 2cm thick.
  2. Place the black pudding into a bowl and break it down using the back of a fork and spread between the two fillets on the open side of the fillet.
  3. Take the end of the flattened fillet and tightly roll it into a roulade shape, cover with cling film and wrap tightly into a sausage shape.
  4. Place the chicken (wrapped in the cling film) into a pot of boiling water and reduce the heat and allow to simmer for 15-20 minutes or until chicken is cooked through (75°C).
  5. Remove the core from the cabbage, shred the cabbage and place into a pan with butter, add salt and pepper to taste, and cook on a low heat for 5 minutes.
  6. Slice the carrots length wise with a vegetable peeler and blanch in boiling water for 1 minute then remove and dry with some kitchen paper.
  7. Place the carrots onto a clean chopping board and remove the chicken from water when cooked. Remove from the film and wrap with the sliced carrots.
  8. Place the chicken in a warm pan and cook until golden brown turning every 30 seconds, remove and place to one side, cover with foil and allow to rest.
Cider Sauce Instructions
  1. In the pan, add the cider and stock and reduce by three quarters. Add double cream and bring to a gentle simmer - season to taste.
  2. Place the buttered cabbage into the centre of the plate; slice the chicken and place on top of the cabbage and spoon over sauce.
  3. To garnish use cooked smoked bacon finely chopped and sprinkle over the chicken.
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