Roast Chicken Breast filled with Haggis & wrapped in Bacon served with Saute Potatoes
This can be made to the end of stage 9 & frozen before cooking – place into a thick freezer bag, seal & freeze until required.
If freezing you must use fresh ingredients & not those that have been previously frozen
Ensure it is completely defrosted before cooking.
This recipe can also be made with black pudding in place of the haggis
Serves 2
190° (fan oven 170°) Gas Mark 5
This recipe is nice served with Peppercorn Sauce
Ingredients:
1 Large Chicken Breast
8 Rashers Streaky Bacon (smoked bacon will add more flavour)
3 Heaped Tablespoons of Haggis
Oil
Large New or Salad Potatoes
Sea Salt
Method:
1. Butterfly the chicken breast by slicing in half length ways being careful not to cut all the way through – open out the chicken breast & place between 2 pieces of cling film.
2. Hammer the chicken with a meat tenderiser or rolling pin until flattened.
3. Lay a piece of kitchen foil flat on the work top (the foil needs to be big enough to roll the chicken up & twist the ends)
4. Lightly oil the foil
5. Lay the bacon rashers on the foil stretching each one & slightly overlap them – the ends of the bacon should be facing you.
6. Lay the butterflied chicken on the bacon – shortest side nearest to you.
7. Spoon the haggis along the front edge of the chicken.
8. Roll up the chicken & bacon tightly into a large sausage shape– swiss roll style
9. Wrap the foil around the chicken tightly & twist the foil at each end.
10. Line a baking tin with foil.
11. Place the rolled chicken in the tin.
12. Bake in the pre heated oven for 25 minutes.
13. Carefully untwist each end of the foil, remove the chicken & lay it back in the foil lined tin
14. Return to the oven & cook for around a further 20 minutes (depending on the size & thickness) until the chicken is cooked & browned
15. Remove from oven & let it rest for 10 minutes – if you want it darker & crispier just add a tablespoon of oil to a hot non stick frying pan & fry for a couple of minutes & then rest it
16. Slice the Chicken into thick slices & serve.
Note:
Ovens can vary – always make sure that poultry products are cooked though. Chicken should be 165°F/ 74°C when cooked.
Potatoes:
1. Leave the potatoes whole with skins on in a saucepan with enough water to cover
2. Bring to the boil & simmer until just tender – about 20 minutes depending on size.
3. Drain & put the potatoes in a bowl to go completely cold
4. When cold peel / scrape the skins off – they will come off quite easily.
5. Cut the potatoes into thick slices.
6. Heat a little oil in a non-stick frying pan & cook the potatoes until browned.
7. Sprinkle with sea salt