Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
5 mins
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Total Time
55 mins
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Servings
4
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Calories
880 kcal
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Course
Main Course
Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)
Description
For Chicken Braemar, whole chicken breasts are slit to form pockets without cutting through. These pockets are filled evenly with crumbled black pudding, which provides a rich, spiced filling. Each breast is then wrapped in bacon rashers secured with toothpicks if needed, adding a smoky saltiness and helping keep the filling contained.
The bacon-wrapped breasts are seared in a hot pan with olive oil or butter until the bacon browns, then finished in a 375°F oven until the chicken reaches a safe internal temperature. A whisky sauce accompaniment adds a refined note to this hearty dish. Alternatively, a creamy peppercorn sauce works well.
Chicken Braemar is suitable for an elegant meal featuring a combination of juicy chicken, spiced black pudding, and crisp bacon. The preparation requires some careful assembly but results in a layered dish with contrasting textures and flavors.
Ingredients
- 3 large chicken breast preferably organic, whole
- 2 tsp kosher salt
- 8 oz black pudding peeled and crumbled
- 9 trips Bacon
- 1 tsp olive oil or butter
- 1 recipe whisky sauce to serve (recipe card below this card and in NOTES)
Instructions
How to Make Chicken Braemar:
- Preheat oven to 375℉ (190℃).
- Slice into the side of each chicken breast, taking care not to go all the way through. The purpose is to create a pocket.
- Stuff with one third of the crumbled black pudding and close the breast over the filling.
- Repeat with the next two breasts. Wrap each breast with 3 rashers of bacon. You can use a toothpick to secure any loose ends, if you need to.
- Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
- Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into a baking dish. Bake for approximately 35 minutes (internal temperature should be 165℉ (74℃). Remove from oven when ready.
- While the chicken is cooking, make the whisky sauce recipe.
How to serve Chicken Braemar:
- Allow the breasts to rest for a few minutes, then cut into ½" slices. Arrange slices on plates, add mashed potatoes and choice of green vegetable, such as Brussels sprouts, peas, or green beans, and pour whisky sauce over the chicken.
- Alternatively, you can pass the whisky sauce to family members or guests to help themselves.
Notes
- A whisky sauce recipe is provided separately and complements the dish.
- A creamy peppercorn sauce can be used as an alternative to whisky sauce.
- Secure bacon ends with toothpicks if needed to keep stuffing contained during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 880kcal | 44% |
| Carbohydrates | 40g | 13% |
| Protein | 55g | 110% |
| Fat | 64g | 98% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 206mg | 69% |
| Sodium | 2436mg | 102% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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