Scottish Haggis-Stuffed Chicken Breast

1.Preheat your oven to 375°F (190°C).

2.Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.

3.In a small bowl, combine the haggis with chopped parsley and thyme. Mix gently to distribute the herbs evenly.

4.Stuff each chicken breast pocket with an equal amount of the haggis mixture, pressing gently to fill the cavity completely.

5.Secure the openings with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.

6.Season the outside of the chicken breasts generously with salt and freshly ground black pepper.

7.Heat olive oil and butter in an oven-safe skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

8.Add the stuffed chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.

9.Pour the chicken stock and white wine (if using) into the skillet around the chicken breasts.

10.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

11.Remove the skillet from the oven and let the chicken rest for 5 minutes before removing toothpicks or twine.

12.Slice the chicken breasts to reveal the haggis filling and serve immediately with your choice of sides.