About this recipe:This is a boneless chicken breast stuffed with haggis and wrapped in Parma ham.
4 skinless, boneless chicken breast fillets
1 (220g) tin haggis
8 thin slices prosciutto
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas mark 4. Line a baking tray with baking parchment.
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 5cm slit in the side. Repeat with the remaining chicken breasts. Stuff each chicken breast with 4 tablespoons of the haggis. Wrap 2 pieces of the prosciutto tightly around each piece of chicken. Place the wrapped breasts onto the prepared baking tray.
Cover the chicken breasts with a sheet of aluminium 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 centre of the haggis should read at least 74 degrees C.