Scottish Chicken with Haggis

5.0
(2)

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

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 chicken breasts

Ingredients

  • 4 (6 ounce) skinless, boneless chicken breast halves

  • 1 cup canned haggis

  • 8 thin slices prosciutto

Directions

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

  2. 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.

  3. 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).

Nutrition Facts (per serving)

345 Calories
15g Fat
7g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 345
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 112mg 37%
Sodium 636mg 28%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 43g
Calcium 17mg 1%
Iron 1mg 7%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.