Scottish Keto Haggis Stuffed Chicken Breasts with Whisky Cream Sauce and Roasted Vegetables

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts
• 12 oz ground haggis (keto
• friendly)
• 3/4 cup heavy cream
• 2 tbsp whisky
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 2 cups mixed roasted vegetables (e.g., broccoli, cauliflower, carrots)

Instructions

1. Preheat oven to 375°F (190°C).
2. Make a pocket in each chicken breast by cutting a horizontal slit and stuff with haggis mixture. Season the outside of the breasts with salt and pepper.
3. Heat oil in a large skillet over medium high heat. Sear the stuffed chicken breasts for 5 minutes on each side or until golden brown. Transfer to a baking dish and bake for 20 25 minutes, or until cooked through.
4. In the same skillet, add whisky and scrape up any brown bits. Cook over medium heat for 1 minute, then add cream and butter. Simmer until the sauce thickens slightly, about 3 4 minutes. Season with salt and pepper.
5. Toss roasted vegetables in a bowl with a little olive oil, salt, and pepper. Spread the vegetables around the stuffed chicken breasts on a serving platter.
6. Slice the cooked chicken breasts and arrange them over the roasted vegetables. Drizzle with whisky cream sauce and garnish with fresh parsley. Serve immediately.

Chef’s Insight

To add extra flavor to the haggis, try incorporating finely chopped onions or garlic. - For a spicier version, include ground black pepper in the haggis mixture.

Notes

This dish can be easily scaled up or down to accommodate different serving sizes.