Chicken stuffed with Haggis
2 tbsp vegetable oil
1 small onion, diced
1 tsp thyme leaves
30g haggis, crumbled
1 x 175g Chicken breast
4 slices wafer thin slices Pancetta
1. For the chicken; heat 1 tablespoon oil in a frying pan set over a low heat. Soften the onion and thyme for 2-3 minutes before adding the whisky. Set aside and leave to cool. Stir in the crumbled haggis.
2. Using a sharp knife, make a pocket in the chicken breast and add the stuffing.
3. Wrap the pancetta around the centre of the breast.
4. Heat the remaining oil in an ovenproof frying pan and seal the breast over a moderate heat. Transfer the pan to the oven and continue cooking for 5-7 minutes, until tender.