Chicken Breasts Stuffed with Oven Roasted Mushroom Pate with Whisky Sauce
- 4 whole skinless chicken breasts
- 100 g Castle MacLellan Oven Roasted Mushroom Pate
- 8 slices Parma ham
- Olive oil
For the Whisky sauce:
- 25 g butter
- 1 whole, medium shallot finely chopped
- 125 ml Scottish whisky
- 400 ml beef stock
- 2 tsp Dijon mustard
- 100 ml creme fraiche
Preheat oven to Fan 170 C, 190 C, Gas 5.
Using a sharp knife make a slit along the edge of each chicken breast to form a small pocket.
Spoon a quarter of the Mushroom Pate into each pocket and enclose within the chicken breast.
Wrap each filled chicken breast in 2 slices of Parma ham, making sure that the cut edge is completely covered to prevent the filling from leaking out during cooking.
Place the chicken in a lightly oiled ovenproof dish. Cover with foil and cook in pre-heated oven for 15 minutes, then remove the foil and continue to cook for a further 10-15 minutes until the chicken juices run clear and it is thoroughly cooked through.
Whilst the chicken is cooking make the whisky sauce. Melt the butter in a saucepan over medium heat, add the shallot and fry until soft and light golden in colour.
Increase the heat and add the whisky, then simmer for 2-3 minutes until reduced by half. Stir in the stock and Dijon mustard, simmer for about 10 minutes until reduced by about 3/4 and the mixture is slightly thickened.
Stir the creme fraiche through the sauce and bring to simmering point. Season to taste then remove from the heat and keep warm.
Serve the stuffed chicken breasts with a little of the whisky sauce poured over and with a selection of seasonal vegetables.
Tips: For a traditional Burns Night Supper serve with Neeps & Tatties