Tuscan chicken with black puddingReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 15g
–Saturated fat 4g
Dietary fibre 7g
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