“Scottish Keto Haggis Stack with Creamy Whisky Sauce and Crispy Roasted Vegetables”
Discover a delicious and visually stunning Scottish-inspired keto dinner recipe with our Scottish Keto Haggis Stack featuring tender haggis, succulent chicken breast, creamy whisky sauce, and crispy roasted vegetables. This gluten-free, high-protein meal is perfect for a special occasion or to impress guests with its cinematic plating and mouthwatering aroma. Enjoy a taste of the Highlands while staying true to your ketogenic diet.
Allergens
Gluten, Dairy, Eggs, Soy
Ingredients
- 16 oz haggis (gluten
- free) 4 large chicken breasts, boneless and skinless 1 cup heavy cream 2 oz whisky 2 tbsp butter 2 cups mixed seasonal vegetables (e.g., zucchini, bell peppers, mushrooms) Salt and pepper to taste Olive oil
Instructions
- Preheat oven to 400°F (205°C).
- Cut each chicken breast in half horizontally to create two thinner cutlets. Season both sides with salt and pepper.
- Heat a large, non stick skillet over medium heat, add olive oil, and cook the chicken cutlets until golden brown and cooked through, about 5 6 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the haggis and cook for 3 4 minutes until heated through. Set aside.
- In a saucepan over low heat, combine heavy cream, whisky, and butter. Stir occasionally until the sauce thickens slightly, about 7 8 minutes. Season with salt and pepper to taste.
- On each of four plates, place a piece of cooked haggis, followed by a chicken cutlet. Spoon the whisky cream sauce over the top.
- Toss the mixed vegetables in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 15 20 minutes until crispy and golden brown.
- Place a portion of roasted vegetables next to each haggis stack, and serve immediately.
Chef’s Insight
Experiment with different whiskies to find your favorite flavor for the sauce.
Notes
For a spicier dish, add crushed red pepper flakes to the whisky cream sauce.