Chicken Breast Stuffed with Haggis

Chicken Breast Stuffed with Haggis

A variation on a recipe I saw on TV

Serves 1

Points per serving: 7½ (original points)

1 tsp olive oil

1 small onion, diced

1 tsp thyme leaves

25ml whisky (1pt)

25g haggis, crumbled (1½pts)

1 chicken breast (skinless & boneless)

1 rasher of lean back bacon

Heat the oil and fry the onion and thyme until soft, about 2-3 min.  Add the whisky, set aside to cool then mix in the crumbled haggis.

Make a pocket in the chicken breast, stuff with the haggis mixture and wrap with the bacon.

Cook in the oven 10-15 mins until tender.  Gas 6/200ºC

This was served with a turnip sauce which was made with 100g turnip cooked in 300ml stock until tender.  Drain but keep the stock, process until very smooth adding stock to make a sauce consistency.