Flying Scotsman

Taken from one of the 'Come Dine With Me' episodes and I have made this quite a few times. Just changed one thing and that is the sauce. Not a big fan of whiskey so made a peppercorn sauce. Tastes lovely and a great winter warmer.

Servings: 4

4 Chicken Breasts
Pack of back bacon
1 Haggis
Olive Oil
Salt and Pepper

Sauce
125 ml Chicken Stock
2 tsp of cornflour mixed with a bit of water
150 ml double cream
2 tsp of ground up pepper

1. Preheat the oven to 180c

2. Using 2 pieces of cling film, put the chicken breasts between them. Flatten

3. Take the haggis and make 4 patties and place in the middle of the flatten chicken breasts. Roll the chicken around and wrap in bacon.

4. Place on a baking tray with a drizzle of olive oil and cook for 40 minutes (35 minutes if fan assisted).

5. To make the sauce heat the stock on the hob and add the cornflour mixture to thicken up.

6. Begin to stir in the double cream. Once combined add the peppercorn and heat for a couple of minutes until thickened.

7. Serve

Serving Suggestions: Roast potatoes and mixed vegetables