Chicken Pudding

Indulge in the comforting elegance of Chicken Pudding, a savory twist on a classic dessert concept that delivers creamy, melt-in-your-mouth goodness in every bite. This unique recipe combines tender, shredded chicken breast with a velvety roux made from butter, milk, and chicken stock, creating a rich and flavorful base. Delicately seasoned with white pepper, nutmeg, and fresh parsley, this dish is baked to perfection in a water bath, ensuring a light and custard-like texture. Perfect for an impressive appetizer or a hearty main course, this easy-to-make baked chicken pudding pairs beautifully with fresh greens or crusty bread, making it a showstopper for dinner parties or family meals. Whether you're looking for comfort food with a gourmet touch or a new way to enjoy chicken, this recipe is guaranteed to surprise and delight!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams Boneless chicken breast
• 500 ml Milk
• 250 ml Chicken stock
• 50 grams Butter
• 50 grams All-purpose flour
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a small baking dish or ramekins suitable for pudding.

Step 2

Cook the chicken breast: Place the chicken breast in a pot and add enough water to cover it. Bring to a boil, reduce the heat, and simmer for about 12-15 minutes or until cooked through. Remove the chicken and let it cool slightly, then shred into small pieces using two forks.

Step 3

Prepare the roux: In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes to remove the raw flour taste. Gradually pour in the milk while whisking constantly to avoid lumps. Add the chicken stock and continue whisking until the mixture thickens into a smooth sauce.

Step 4

Season the sauce: Add salt, white pepper, and nutmeg to the sauce. Stir well to combine, then remove from heat and let it cool for a few minutes.

Step 5

In a large mixing bowl, whisk the eggs. Slowly pour the warm (but not hot) sauce into the eggs while whisking constantly to temper the eggs and prevent them from scrambling.

Step 6

Add the shredded chicken and chopped parsley to the mixture. Gently fold until evenly combined.

Step 7

Pour the mixture into the prepared baking dish or ramekins. Place the dish/ramekins in a larger baking pan and add enough hot water to the pan to create a water bath, ensuring the pudding cooks evenly and stays tender.

Step 8

Bake in the preheated oven for 30-35 minutes or until the top is set and slightly golden. To check doneness, insert a toothpick or knife into the center; it should come out clean.

Step 9

Remove from the oven and let the pudding cool for a few minutes before serving.

Step 10

Serve the chicken pudding warm with a garnish of chopped parsley or a side of fresh greens. Enjoy!

Nutrition Facts

Serving size	(1280.8g)

Amount per serving	% Daily Value*
Calories	1468.8

Total Fat 75.6g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 808.9mg	0%
Sodium 4041.7mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 2.0g	0%
Total Sugars 26.8g
Protein 128.9g	0%

Vitamin D 316.9IU	0%
Calcium 793.0mg	0%
Iron 7.1mg	0%
Potassium 1944.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 35.3%

Carbs: 18.1%