Tuscan chicken with black pudding

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

toothpicks

4 skinless boneless chicken breasts

100g black pudding

spray oil

1 teaspoon Tuscan seasoning

4 medium potatoes, peeled, sliced

1 cabbage, cored, shredded

1 onion, thinly sliced

1 tablespoon caraway seeds

4 tablespoons skim milk

Instructions

Stay Awake

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.

2 Spray chicken with a little oil and sprinkle with Tuscan seasoning. Cook for 25 minutes.

3 Meanwhile boil potatoes for 15 minutes. Cook cabbage in boiling water for 3 minutes then drain.

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.

5 Drain potatoes then mash with trim milk. Serve with chicken and cabbage.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 2430 kJ

Protein 73 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 18 g

Dietary fibre 7 g

Sodium 680 mg

Calcium 180 mg

Iron 8.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT