Chicken Ecosse & Irish Whisky Sauce

Serves 2. Cut a slit in the chicken breasts of adequate size to stuff the breasts with haggis. Salt and pepper then seal the meat by gently frying it in a frying pan in some olive oil. Cook for about 5 minutes on each side then put into an oven proof dish and bake in the oven for 30 minutes at 180 degrees. While the chicken is cooking cook the sauce by putting the onions and mushrooms in the pan the chicken came out of and saute them until soft. Make sure the pan is on a high heat and is very hot them add the whiskey. A this stage the pan should catch fire but don't panic. Allow the alcohol to burn off. Once the flame has gone out salt and pepper and add the basil. Now add the cream and allow to cook out for 5 minutes. Serve the chicken pouring the sauce over the top and serve with a selection of fresh vegetables and potatoes.