I love this dish, another one of my favourites.
SCOTTISH BALMORAL CHICKEN
2 chicken Breasts
4 slices Smoked Back Bacon
100g Haggis
10g melted butter
Salt & Pepper
- Slice chicken Breast along length to form an envelope
- Roll haggis into sausage shape and insert into chicken, then fold over to make parcel
- Wrap bacon around chicken and brush with melted butter, then season
- Put into tin foil parcel and place in oven on Multilevel at 200 deg for 30 mins.
WHISKY SAUCE
100ml double Cream
250ml Chicken Stock
2 tbsp of Whisky
1 tbsp of dijon mustard
20g butter
- Mix Whisky with Chicken Stock and bring to Boil until liquid is reduced by half
- Add in Mustard and Cream stirring continually
- Add in butter and stir until it thickens and serve.
ALTERNATIVE SAUCE
250ml Chicken Stock
100ml Single Cream
2 tbsp White Wine
1 tbsp honey
20g butter
- Mix White Wine and Chicken Stock and bring to boil for 5 mins
- Add in Cream and honey and stir continually for approx 5 mins
- Add butter and stir until melted and sauce thickens slightly, then serve.

Roll haggis into sausage shape and insert into chicken breast

Wrap the Bacon around chicken parcel
You must log in to post a comment.