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Recipe Tuesday: Chicken Breast Stuffed with Haggis

It was my tenth wedding anniversary recently and while we didn’t manage to get out for a nice meal, or go away anywhere or do anything which really should constitute a tenth wedding anniversary celebration (house renovation to do dontcha know?) I wanted to at least cook a nice meal for us both. I quickly settled on chicken stuffed with haggis as that was the main course we had on our wedding day. As a starter I sauteed some shrimp in garlic (forgetting to serve over some rocket or greenery of any description – bad chef!) which helped as the main requires a little more prep.

You can use vegetarian haggis for this, but you do really can’t beat the genuine article here. Whisky sauce is an option, but again, go for it as it pays dividends.


  • 2 skinless chicken breasts
  • a small haggis (or some sliced haggis)
  • salt and pepper

For the whisky sauce

  • shallots/onions
  • 330ml of double cream
  • whisky


For the chicken:

  • Pre-heat the oven to 200c/400f/gas 6
  • Lay each breast out and slice along one side and then fold out (butterfly)
  • Take some haggis (not too much) and place it along the middle of the chicken
  • Fold edges over to cover the haggis
  • Season with salt and pepper
  • Brown the chicken in a frying pan
  • Transfer the chicken to a roasting tin
  • Cook in the oven for 20 minutes or until juices run clear when prodded with a skewer

For the sauce

  • Sautee the shallots/onions in the frying pan over a low heat
  • Add the whisky to the pan to help deglaze
  • Add the cream and stir, reducing the heat
  • Let the cream reduce to the consistency required

Plate the chicken and drizzle with whisky sauce. Serve with some steamed asparagus and mashed or boiled potatoes

Published inRecipe Tuesday