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About this recipe:
Chicken breast fillets, stuffed with haggis, wrapped in bacon and cooked with a savoury mushroom sauce
4 chicken breast fillets
4 slices of haggis, mashed to a paste with a little whisky
12 rashers lean back bacon
1 onion, diced
3-4 mushrooms, chopped
1 tin of condensed mushroom soup
15 min › Cook:
2 hr › Ready in:
2 hr 15 min
Pre-heat oven to 190 C / Gas 5.
Place chicken fillets on a chopping board, and slice a pocket into each one.
Fill each pocket with haggis mash. Wrap each fillet in three rashers of bacon. Secure with cocktail sticks if required.
Place fillets in an oven-proof dish. Add diced onion and mushrooms. Cover with the condensed soup (dilute SLIGHTLY with water or a dash of whisky).
Cook in the oven for 1-2 hours, until chicken is thoroughly cooked. Serve on a warmed plate with new potatoes, carrots and broccoli Tip
The haggis can be replaced with Philadelphia cheese, or any other filling of your choice.
I made this for two, so halved everything apart from the sauce/soup. I diluted it with whisky, & as my pack of bacon contained 7 slices, I chopped the remaining slice into the sauce. So tasty. I will certainly make this again!
- 25 Jan 2016
One of my first cooking experiences after I became single, loved it. Forget the water you must mix the haggis with whisky and also dilute the soup for a lovely sauce.
- 27 Jan 2014
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