scottish-chicken-with-haggis

Scottish Chicken with Haggis

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Janice
Recipe by  Janice

“This is a boneless chicken breast stuffed with haggis and wrapped in Parma ham (prosciutto).”

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Ingredients

Adjust Servings

Original recipe yields 4 chicken breasts

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
  2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Stuff each chicken breast with 1/4 cup of the haggis. Wrap 2 pieces of the prosciutto tightly around each piece of chicken. Place the wrapped breasts onto the prepared baking sheet.
  3. Cover the chicken breasts with a sheet of aluminum foil and place into the preheated oven. Bake for 15 minutes, remove the foil cover, and turn the breasts over. Continue baking until the chicken is no longer pink and the prosciutto has crisped, 10 to 15 minutes. An instant-read thermometer inserted into the center of the haggis should read at least 165 degrees F (74 degrees C).

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Review (1)

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Palmjumper
1

Palmjumper

Could not find canned Haggis so I sauted finely chopped onions and ground beef together and seasoned it with salt, red pepper and a bit of chili powder. Then stuffed the breasts with it and followed the recipe. It was GOOD!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 42.9 g
  • 86%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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