Ingredients:
Chicken Breasts – 5 pieces, skinned, flattened
For the Filling:
Chicken – 4 1/2 cups, minced
Aniseed Powder – 1/2 tsp
Cheese – 5 tsp, grated
Black Pepper Powder – 1 tsp
Butter to baste – 1/2 cup
Cream – 4 tsp
Egg – 1
Garam Masala – 2 tsp
Ginger Garlic Paste – 4 tbsp
Green Chilli Paste – 1 1/2 tsp
Green Coriander – 2 tsp, chopped
Lemon Juice – 1 tbsp
Nutmeg – 1/2, grated
Onions – 3 tbsp, grated
Salt to taste
Method:
1. Mix all the ingredients, except chicken pieces, with the chicken mince and refrigerate for 30 minutes.
2. Divide into 5 portions and make into balls.
3. Place each ball in the centre, wrap, shape like a haggis (heart, lungs or liver of sheep) and tie with thread.
4. Heat the oven to 150C/300F.
5. Grease the roasting tray.
6. Arrange the stuffed chicken breasts and dot with a little butter.
7. Roast for 30 to 40 minutes, turning constantly and basting with melted butter, until golden in colour.
8. Remove the threads.
9. Serve hot.
