Black pudding stuffed chicken breast or chicken Braemar served with an incredibly easy and delicious mustard, cream and chive sauce.
This recipe takes around an hour to prepare and cook, but you can prepare the chicken up to 24 hours ahead of time and throw it in the oven when you are ready.
Here I go with a chicken breast stuffed with black pudding, then wrap it in some lovely streaky bacon and roast it in the oven.
It’s a technique that I used in my Balmoral chicken recipe, this dish is very much a sister dish to that and it is often named after another Scottish town, Braemar.
I pair the chicken with a creamy mustard heavy sauce, both chicken and black pudding are wonderful alongside mustard.
I use a combination of English mustard for a big punch of flavour and then wholegrain mustard for texture and a little subtlety.
This dish just works, you can do all the prep in advance and you can scale it up or down to feed as many or as few as you like very easily.
Be sure to get extra black pudding and use it as part of a proper fry up for breakfast!
Frequently Asked Questions
Can I use back bacon rather than streaky bacon?
I would not, back bacon has very different properties and does not contain anywhere near enough fat to achieve a nice wrap around the chicken breast.
What is streaky bacon?
This question is often asked by US visitors to my site, I see you and I’ve got you!
Streaky bacon is what you guys call bacon, us Brits usually refer to back bacon when we say “bacon”. Back bacon is what you guys call Canadian bacon.
Can I use thick-cut bacon?
If you are getting your bacon form the butchers it will likely be fairly thickly cut. It is not ideal for wrapping around a piece of meat, but fear not, you can fix it.
Place the bacon on a chopping board and use the side of a kitchen knife to flatten the bacon, it works a treat. You can even use a rolling pin if you like.
Can I cook this in an air fryer?
Yes and it works really well, there is no need to slide it under the grill to crisp up the bacon.
Cook at 180°C or 350°F for 20 minutes and then give it 3-5 minutes at 200°C or 390°F. Check that the chicken has reached 73°C or 165°F before serving.
Can I use different types of mustard?
Yes, if English mustard is a but too pokey for your tastes then move to dijon mustard, it works perfectly well.
My sauce has gone really thick, have I done something wrong?
No don’t worry, the mustard will thicken the cream very quickly when it is cold. As you heat the cream it will lose up and create a nice sauce.
I’ve served this black pudding stuffed chicken breast with Parmentier potatoes and buttered runner beans in these pictures.
It’s a dish that screams “meat and two veg” and there are loads of ways you could change it up.
If you wanted something a little less “indulgent” then some simple boiled potatoes are a good option, there is plenty of the sauce to go around!
When it comes to greens you are once again awash with options!
I love buttered cabbage with this recipe because cabbage and mustard is a heavenly combination!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Grill, aka broiler.
- Baking tray.
- 15cm or 6″ saucepan.
- Kitchen knife.
- Chopping board.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
- Quick read meat thermometer (optional).
Bacon wrapped black pudding stuffed chicken breast is sometimes called chicken Braemar and it is delicious, my version comes with a bold and creamy mustard and chive sauce.
- 2 Large Chicken Breasts (475g Total)
- Pinch Salt
- ½ Tsp Black Pepper
- 150g (5oz) Black Pudding
- 225-250g (12-15 Rashers) Streaky Bacon
For the Mustard Cream Sauce:
- 175ml (⅔ Cup) Double Cream
- ½-1 Tbsp English Mustard
- 1-2 Tbsp Whole Grain Mustard
- ½ Tsp Vegetable Stock Powder
- 10g (¼ Cup) Fresh Chives
- Place the chicken breasts on a chopping board and using a large sharp kitchen knife cut a pocket in the breast from top to bottom, leaving 1-1.5cm (½") hiding the breast together and 1-1.5cm (½") at the top and bottom of the chicken breast.
- Season the "pocket" with a little salt (not too much) and the black pepper.
- Form the black pudding into two sausages roughly the same size as the pocket that you cut into the chicken, then stuff the breasts pressing to create a fairly natural-looking shape.
- Wrap the chicken with the bacon making sure that the ends of the bacon sit on the underside of the chicken breast. If your bacon is thick-cut, bash it with the side of a knife to make it a little thinner.
- Place the chicken on a baking tray and place it in the oven at 220°C or 430°F oven. As soon as the chicken goes in, reduce the heat to 180°C or 350°F and cook for 30 minutes or until the chicken reaches 65°C or 150°F. Then slide the chicken under a grill for 4-5 minutes to crisp up the bacon a little, remove and rest whilst you finish the sauce. Check that the chicken has reached 73°C or 165°F before serving.
- Place all of the ingredients, except the chives for the mustard sauce in a small pan and gently heat until it is hot, then set it aside. Start with the smallest amount of mustard and add more to your taste, I like this recipe to be very mustardy, but it is not to everyone's taste.
- Finely chop the chives.
- When you are ready to serve, slice the chicken, and finish the sauce with the chives.
Amount Per Serving: Calories: 1200Total Fat: 95gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 285mgSodium: 1078mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 75g
Calorific details are provided by a third-party application and are to be used as indicative figures only.