Ingredients
4 chicken supremes 
1 small (454g) haggis (the vegetarian or meat version) 
25g melted butter 
1 tbsp oil 
Salt 
Pepper 

Method
Preheat the oven to 180c. 

Take your chicken supremes and carefully pull the skin back towards the little wing, being careful to not rip it or take it off as you will stuff the chicken and pull the skin back over the breast. 

Cut a 2cm thick piece of the haggis off and mould to your chicken breast, pushing and packing the haggis against the breast, covering with the skin.  Repeat for all 4. 

Melt the butter and brush all over the breasts and season, place on to a baking tray or oven dish and cook in the centre of the oven for 30-35 minutes until cooked through.  To test if your chicken is cooked, remove from the oven and either use a thermometer to check the temperature (it should be around 70c) or, if you do not have one, just check the juices run clear.