Chicken Balmoral with Whisky Sauce
Can be served with either a peppercorn or whisky sauce. Use up leftovers from your Burns supper.
Ingredients
- 4 chicken breasts boneless and skinless
- 130g haggis sliced or broken into small chunks
- 8 rashers of back bacon or 12 rashers of streaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce
Instructions
- Preheat oven to 200C/180C fan/gas 6.
- 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 and 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…they are so good!!