Ingredients for 2.
2 large skinless chicken breasts.
85g (approx) haggis.
6 rashers of bacon, smoked or unsmoked.
10g melted butter.
salt and pepper.
Method.
Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each.
Form 2 long sausage shapes of haggis and tuck these inside the chicken breasts, then cover with the flap of meat.
Wrap the chicken breasts in bacon, covering as much of the chicken as possible.
Brush with melted butter and season.
Wrap in tin foil and bake in the oven 200c for 30 mins after 20 mins open the tin foil parcel so the bacon can go crispy.
Whisky Sauce.
250ml of chicken stock.
2tbsp of whisky.
100ml of double cream.
1 tablespoon of Dijon mustard.
20g butter.
Method.
Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half.
Add the mustard and cream stirring all the time.
Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.
Delicious.
