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Breast Of Chicken Stuffed With Haggis In A Whisky Cream Sauce Recipe

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This recipe for Breast Of Chicken Stuffed With Haggis In A Whisky Cream Sauce, by , is from Pike Road Church--Celebrations!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thornberry, Rebecca
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 breast of chicken boned
2 oz. haggis (preferably McSweens)*
Shot of Jim Bean whisky
3 fl. oz. double cream
6 fl. oz. brown stock seasoning

Directions:
Directions:
Flatten breast skin side down and season. Put haggis in centre of chicken breast, fold edges in to enclose haggis completely with chicken. Wrap tightly in cling film so it resembles a fat sausage and chill for 2-3 hours. Remove cling film, brush with melted butter and cook on gas mark 7 for 30 minutes, turning periodically. Put cream and whisky in saucepan, bring to boil and simmer till half original quantity. Add stock, bring back to boil and season. If sauce is too thin, add a little cornflour but ensure itís cooked out. Pour sauce on plate, slice chicken and arrange on top of sauce. Can be served on traditional neeps and tatties* or any combination of potatoes and veg you prefer. *If you canít find haggis, a ground sausage should work. Look for ones flavored with sage. Brown and drain it before using.
*Neeps and Tatties are mashed turnips and potatoes, Yummy!

 

 

 

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