Burnt Milk Pudding with Chicken Breasts

We have only the Ottoman Palace kitchens to thank for this wondrous creation. A speciality of the muhallebici, the maker of milk puddings, this delightful creamy dessert really is made with shredded chicken breasts, which impart an almost undetectable mild meaty flavour and texture. Once the pudding is cooked it can be cooled and eaten plain — tavuk göğsü — but for the ultimate satisfaction tip it into a hot thick-based pan, burn the bottom, cut it into pieces and roll them up