Preheat the oven to 200C/400F/gas mark 6.
Carefully slice the breast lengthwise and lay it flat. Do not cut in half completely.
Place some meat-free haggis inside each piece of chicken, then close the breast again.
Gently seperate the skin from the breast meat using your fingers. Push some of the black pudding into the space you have made between the skin and the flesh of the chicken.
To hold the two stuffings in place during the cooking, wrap the breast with rashers of bacon slightly overlapping to give an armadillo effect"."
Season the chicken breasts and put them into a roasting tin onto the middle shelf of the oven, and cook for about 25-30 minutes until the chicken is completely cooked.
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