Steps to Prepare Scotland National Dish Haggis

Scottish Chicken With Haggis

Some people attribute the haggis to 'the wild haggis', a fictional beast believed to roam around scotland… whatever you choose to believe, it's a considered to be the national food of scotland thanks to burns' poem 'address to a haggis', the dish is served at the burns supper with boiled and.

Recipe Summary Scottish Chicken With Haggis

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

Ingredients | Scotland National Dish Haggis

4 (6 ounce) skinless, boneless chicken breast halves

1 cup canned haggis

8 thin slices prosciutto

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.

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.

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).

Info | Scotland National Dish Haggis

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 chicken breasts

TAG : Scottish Chicken With Haggis

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,

Images of Scotland National Dish Haggis

Scotland National Dish Haggis - Some people attribute the haggis to 'the wild haggis', a fictional beast believed to roam around scotland… whatever you choose to believe, it's a considered to be the national food of scotland thanks to burns' poem 'address to a haggis', the dish is served at the burns supper with boiled and.