Braise chopped onions and garlic, add chopped black pudding, thyme and seasoning.
Butterfly chicken breast and cover with cling film, then bash with a rolling pin until each portion is thin and flat (5mm).
Put 2-3 kernels of Blackpudding mix on the base of the flattened chicken breast.
Using the cling film roll tightly the chicken breast into sausage shape, and then roll in tin foil.
Bring a pan of water to boil and simmer the chicken in the cling film and tin foil wrap for about 20 minutes, until the roulades are firm and cooked through.
Let cool a bit, unwrap and slice to serve.
Richy served it with sweet potato mash, asparagus, roast tomatoes and veloute sauce. Chicken goes with a lot of different flavours so experiment with your favourite ingridients!
1 Chicken breast per portion
1 Clonakilty Blackpudding 280g
Salt and pepper
1/2tsp chopped garlic