Tuscan chicken with black pudding
(at time of publication)
Step 1 Preheat oven to 190°C. Cut a small pocket in one side of each chicken breast. Fill each with 25g black pudding. Secure with a toothpick.
Step 2 Spray chicken with a little oil and sprinkle with Tuscan seasoning. Cook for 25 minutes.
Step 3 Meanwhile boil potatoes for 15 minutes. Cook cabbage in boiling water for 3 minutes then drain.
Step 4 Heat a pan with a little oil spray. Cook onion until softened and slightly golden. Sprinkle over caraway seeds and cook for 2 minutes until fragrant. Stir in cabbage and heat through.
Step 5 Drain potatoes then mash with trim milk. Serve with chicken and cabbage.
About this Recipe
- 4 skinless boneless chicken breasts
- 100g black pudding
- oil spray
- 1 teaspoon Tuscan seasoning
- 4 medium potatoes, peeled, sliced
- 1 cabbage, cored, shredded
- 1 onion, thinly sliced
- 1 tablespoon caraway seeds
- 4 tablespoons trim milk
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified