Roast Chicken Armadillo

Ingredients (serves 4)

4 chicken breasts with skin left on
454 g Macsween vegetarian haggis
170g Macsween black pudding
250g streaky bacon
freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6. 

Carefully slice the breast lengthwise and lay it flat.  Do not cut in half completely.  Place some Macsween vegetarian haggis inside as your first ‘stuffing’ and then close the breast again.  Then, gently separate the skin from the breast meat using your (clean) fingers.  Ease your fingers into the gap, push some of the Macsween black pudding into the space you’ve made between the skin and the flesh of the chicken.  You may need to stroke and smooth the top of the chicken breast to get a neat shape again.  To hold the two ‘stuffings’ in place during the cooking, wrap the breast with rashers of bacon, slightly overlapping to give an ‘armadillo effect’.

Season the chicken breasts and put them into a roasting tin onto the middle shelf of the oven, and cook for about 25-30 minutes until the chicken is completely cooked.