Roast Chicken Breast filled with Haggis & wrapped in Bacon served with Saute Potatoes

Serves 2
Fan Oven 170°
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:

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. Roll 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
16. Slice the Chicken into thick slices & serve.

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