Haggis-stuffed Chicken Cutlets

Haggis-stuffed Chicken Cutlets is a traditional Scottish recipe for a classic dish of a chicken cutlet stuffed with haggis that's oven roasted to cook and which makes an excellent alternative dish for a Burns Night supper. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Haggis-stuffed Chicken Cutlets.

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chicken Recipes Scottish Recipes

Here’s an interesting variant on the traditional haggis for Burn’s night. In case you’re not familiar, a chicken supreme (French: suprême de volaille) refers to a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called a ‘chicken cutlet’ (côtelette de volaille). The same cut is used for duck (suprême de canard), and other birds. This dish works well with tattie-neeps and gravy, which makes it an excellent Burns’ night addition.

Ingredients:

4 chicken cutlets (chicken supremes with the drumette still attached)
1 small haggis (about 450g [1 lb]) you can use the vegetarian or meat version
2 tbsp melted butter
1 tbsp oil
Sea salt and freshly-ground black Pepper

Method:

Pre-heat your oven to 180C (360F). Now

Take your chicken cutlets and carefully pull the skin back towards the drumette (little wing), being careful to not rip it or take it off as you will stuff the chicken and pull the skin back over the breast.

Cut a 2cm (4/5 in) thick piece of the haggis off and mould to your chicken breast, pushing and packing the haggis against the breast, before covering with the skin. Repeat this process for all 4 chicken cutlets.

Melt the butter and brush all over the breasts and season generously with salt and black pepper. Arrange on to a baking tray or sit in an oven dish then transfer to your pre-heated oven and roast for 30-35 minutes, until cooked through. (To test if your chicken is cooked, remove from the oven and either use a thermometer to check the temperature (it should be around 70c) or, if you do not have one, just check the juices run clear.)

Serve immediately with gravy, tattie-neeps and your choice of vegetables.