Stuffed Chicken Breast wrapped in Bacon with Mustard and Honey Glaze


  • 4 Chicken breasts – butterflied
  • 4 Derry Clarke @home Back rasher
  • 1 cut Derry Clarke @home black pudding
  • 1 tblsp Clarke’s honey
  • 1 tblsp Dijon/English mustard
  • 1 tblsp chopped thyme
  • Juice of 1 lemon
  • 75g butter


  1. Stuff chicken breasts with black pudding, wrap each chicken breast with back rasher.
  2. Brown the chicken in a hot oil pan and place in roasting tray.
  3. Brush each breast with the mustard, honey and thyme.
  4. Pour over lemon juice, add butter and season.
  5. Cook in oven for 1 hour at 150C.
  6. Serve with buttered green beans or broccoli.