Chicken breast stuffed with haggis recipe

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With it being Burns night this week on the 25th January, I have decided to make some Scottish inspired dishes. I love being Scottish and I love eating Scottish food such as haggis and think this recipe is a great twist on the original beef wellington. So every year, on the 25th January, Scots celebrate his legacy all over the country with the most Scottish of all meals: Haggis.

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With a twist on a traditional haggis, Eadie Manson shows-off his modern interpretation of a classic favourite. Olive oil. Sweat onion and thyme until softened, add whisky and allow cooling.

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For the turnip sauce ; boil the turnip in stock for about 20 minutes, until tender. Drain and reserve the stock. Tip the turnip into a food processor and process until smooth.

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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike. This website uses cookies to ensure you get the best experience on our website. Okay Find out more.

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Yet sometimes it takes a little nudge to remind us of why we like it so much. Today we owe our thanks to Stuart, who contacted us to say. So for you, here is our take on the modern haggis dish — Balmoral Chicken, served with seasonal vegetables.

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Shop Bellini Kitchen Master. By Keith. Serves 2.

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Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients. Stuffing recipes for chicken or turkey do come in a variety of forms, but very often, people tend to stick with their preferred option, frequently incorporating sage, onion, chestnuts, and the like with breadcrumbs. It is possible, however, to stuff a chicken in particular with a wide variety of different stuffing options due to its incredible versatility.

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Chicken Balmoral Macsween of Edinburgh. Method Pre-heat oven to degrees Lay the chicken breasts flat with the inner fillet showing and the smooth side down. Fold back the inner fillet and make an incision down the opposite side to make a pocket Season the chicken and fill the incision with the Haggis, fold in the fillet, wrap in prosciutto and chill Heat the oil and butter in a non stick frying pan, sear the chicken breasts for 4 minutes each side before popping in the oven for minutes or until cooked Heat the whisky sauce and cook your chosen vegetables To serve, slice the chicken through the centre on an angle and arrange on the plates, with vegetables of your choice around it.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

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