Haggis Stuffed Chicken Breasts with Pepper Sauce
Ingredients
- 1tbsp vegetable oil
- 2 chicken breasts
- 60g haggis
- 80g finely diced onion
- 1 tsp garlic puree
- 2 tbsp peppercorns
- 250ml double cream
- 1 beef/chicken stock cube
- Salt, to taste
- Mashed tatties, to serve
Products used in this recipe
Step 1
Heat oven to 180°. Cut a 2-3cm slit into the side of each chicken breast, stuff half the haggis into each breast and fold closed.
Step 2
Heat oil in a frying pan on a medium-high heat and cook chicken for 2-3 mins each side. Remove from pan and place in a roasting dish in oven for 12-15 mins.
Step 3
While the chicken cooks, add the onion to the pan and cook in the remaining oil until softened, add garlic and pepper and cook for 2 mins. Add cream and stock cube, bring to the boil, then simmer until the sauce has thickened; remove from heat. You can add a drop of boiling water to make a thinner sauce if you wish.
Step 4
Remove the cooked chicken from the oven and serve with the sauce poured over, accompanied with creamy mashed tatties.
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