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.
