Chicken and Haggis Roule

This is dedicated to all the people who looked at me gone out when I said chicken and haggis in the same sentence!

1. 1

   Cut chicken breast horizontally almost through. ie leaving the two parts joined at the edge.
   Place chicken breast on chopping board and cover with cling film.
   Get your rolling pin and batter the chicken until you have a thin (< 1cm) layer of chicken breast.
   Remove the cling film
   Cut thin slices off the haggis and lay them on the breast meat so that all the chicken breast is covered.
   Spoon th Drambuie over the haggis
   You should now have a thin chicken breast covered with a thin layer of Drambuie soaked haggis.
   Sprinkle the 1/2 tsp of orange zest onto the mixture
   Roll the mixture into a roule.
   Place the roule on to a new sheet of cling film and make a tube around the mixture and tie both ends.
   
   Steam for 25 minutes
   
   Whilst steaming, juice the orange and put the juice into a small pan.
   Boil down to a thick jus (should take around 2.5 minutes)
   
   Once the roule is cooked, remove from the tube and let the roule stand for a minute.
   Cut the roule into slices. I tend not to use the ends due to the shape.
   
   Serve with seasonal veg or salad
   Spoon jus either over or on the side of the roule