->Ecosse 01 <-

Serves 2 2 breasts chicken

4 oz haggis

olive oil

1/2 pint of double cream

1/2 onion (finely chopped)

2 large mushrooms (sliced)

a wee dram of whisky

a few Leaves of fresh basil

salt

pepper

Cut a slit in the chicken breasts of adequate size to stuff the

breasts with haggis. Salt and pepper then seal the meat by gently

frying it in a frying pan in some olive oil.

Cook for about 5 minutes on each side then put into an oven proof

30 minutes at

180 degrees.

While the chicken is cooking cook the sauce by putting the onions

and mushrooms in the pan the chicken came out of and saute them

until soft. Make sure the pan is on a high heat and is very hot

them add the whiskey. A this stage the pan should catch fire but

don't panic. Allow the alcohol to burn off. Once the flame has

gone out salt and pepper and add the basil. Now add the cream and allow to cook out for 5 minutes.

Serve the chicken pouring the sauce over the top and serve with a

selection of fresh vegetables and potatoes.