Haggis Stuffed Chicken in Creamy Oatmeal Sauce

A customer in Blighty's Tuck Store was buying haggis recently. We struck up a conversation in which she told me she was using the haggis as a stuffing for chicken. I didn't get her name, but if you are that customer, I want to thank you for the idea. I didn't get a recipe from the customer so I set about developing my own. The dish I came up with is absolutely delicious; here is how I made it.

Ingredients

• Boned, skinned chicken breasts
• Haggis
• Flour, oil, oatmeal and seasoning for the sauce

Preparation
1. The Stuffed Chicken

• Carefully skin the chicken breasts and separate the meat from the bone. With a very sharp knife, cut a pocket in each breast
• Fill the pocket with as much haggis as will fit and then a little bit more. Roll the stuffed breasts in your hands to close the pockets around the stuffing
• Bake at 350F for about 45 minutes

2. The Sauce

• Warm a tablespoon of oil in a small saucepan. Stir in a tablespoon of flour and cook lightly for about 30 seconds
• Slowly add a cup of water, stirring well, then add a cup of light cream and cook until the sauce just begins to thicken
• Stir in a tablespoon of oatmeal and cook slowly until the sauce has thickened and all the oatmeal has softened and blended into the sauce
• Season the sauce with salt, pepper and a generous amount of garlic then cover and set it aside until the chicken is ready
• Serve the stuffed chicken in a bath of creamy oatmeal sauce with a selection of cooked fresh vegetables

John's Notes
I really enjoyed this dish; the thick, creamy oatmeal sauce was a perfect complement to the rich, spicy flavour of the haggis. I used canned haggis which is convenient and which has a very traditional rich flavour that I particularly enjoy. This dish is going to be a repeat favourite in my household!