Chicken Balmoral with Whisky Sauce

Last year, we had my mum and stepdad for Burns supper and instead of the traditional haggis, neeps, and tatties for our main course, I did it slightly differently.   We enjoyed haggis, carrot and swede mash and tatties for our main course, along with a whisky sauce.   I wouldn’t normally make a whisky sauce but decided I’d give it a try as we were having guests.   Both David and my stepdad are whisky lovers…my mum and I definitely aren’t, but we were willing to give it a try – we weren’t disappointed!  

Some of the haggis and whisky sauce was leftover and as we had chicken breasts and bacon in the fridge, I decided to make chicken balmoral.   It was a Simon Howie haggis that I’d bought from the supermarket, so I checked to see if there were recipes on his website…and there was.   Chicken balmoral can be served with either a peppercorn sauce or whisky sauce.   This was a great way to use up these leftovers and have another delicious meal to enjoy.

Tip

• If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls …these are good!!

Other Recipes

You might also like to try:

• whisky sauce
• mashed potatoes
• chicken and turkey dishes
• haggis balls with whisky sauce
• haggis, neeps and tatties

Ingredients

• 4 chicken breasts, boneless and skinless
• 130g haggis, sliced or broken into small chunks
• 8 rashers of back bacon or 12 rashers of steaky bacon
• 2 tbsp olive oil
• 20g butter
• whisky sauce

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Instructions

1. Preheat oven to 180C.
2. Slice down the side of each chicken breast, making a pocket.
3. Place the haggis chunks into the pocket of each chicken breast.
4. Wrap each breast in bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
6. Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
7. Serve with the whisky sauce and a selection of vegetables and/or mashed potatoes.

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Chicken Balmoral with Whisky Sauce

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Course Main, Main Course

Cuisine Scottish

Servings 4 people

Ingredients

  

• 4 chicken breasts boneless and skinless
• 130g haggis sliced or broken into small chunks
• 8 rashers of back bacon or 12 rashers of steaky bacon
• 2 tbsp olive oil
• 20g butter
• whisky sauce

Instructions

 

• Preheat oven to 180C.
• Slice down the side of each chicken breast, making a pocket.
• Place the haggis chunks into the pocket of each chicken breast.
• Wrap each breast in bacon and secure with a toothpick if necessary.
• Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
• Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
• Serve with the whisky sauce and a selection of vegetables and/or mashed potatoes.

Notes

• If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls…these are good!!

 

You might also like to try:

• whisky sauce
• mashed potatoes
• chicken and turkey dishes
• haggis balls with whisky sauce
• haggis, neeps and tatties

Keyword bacon, balmoral chicken, Burn's Night, Burn's Supper, chicken breasts, date night, haggis, sauce, whisky, whisky sauce

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