Breaded chicken stuffed with spiced haggis

Sep 17 2008 By Chris Clements

Prepared for us by Chef Lee Burns, of the Tiddlietudlem Inn at Crossford. To watch Lee cook this dish, click here.

Ingredients

- 1 Plump Breast of Chicken (7-8oz)

- 3oz Haggis

- ½ fresh or flaked chilli

- A pinch of paprika

- A pinch of chives

- ¼ cup* double cream

- Mashed potatoes (2 per portion)

- dried breadcrumbs

- flour

- eggwash

- seasoning (to taste)

* A cup is a standard cup.

Ingredients for sauce

- 1 tbs black and pink peppercorn (crushed)

- 1 tbs French mustard

- 3-4 drops of Worcester sauce

- 1 dram whisky

- ½ cup red wine

- 1 cup demi glaze (or gravy granules)

- ¼ cup double cream.

Method

Make a slit down the thick side of the chicken breast. Stuff the chicken with the haggis, chillies, paprika, and chives and then season to taste.

Wrap the chicken in cling film. Tie a knot at the bottom of the chicken. Put in a dish and pour water a quarter of the way up. Cover the dish with tin foil and cook for 25-30 minutes at 200’C, until the chicken is firm.

Take out and leave to cool.

When chicken is cool, remove the cling film, and roll firstly into the plain flour, then through the beaten egg and milk wash, before rolling in the breadcrumbs until completely covered.

Deep fry or oven-bake the chicken until golden brown.

Add a little cream into a saucepan, add the mashed potatoes and chives, and season to taste. Cream the potato until light and fluffy.

Making the sauce

Put peppercorns in a pan with a little oil. When hot, add the whisky, mustard, red wine and a few drops of Worcester sauce. Add the demi glaze, or gravy granules. Add the cream, then reduce until the sauce thickens

To serve

Build your dish with potatoes at the bottom of the plate, rest the breaded chicken on top, and serve the sauce around the outside. Garnish with chives.

- To find out more information about Lee and the Tillietudlem Inn at Crossford, contact 01555 860555.