Chicken with haggis, Balmoral Chicken


Chicken BalmoralS
ometimes it takes a little nudge from someone like you to remind us of the variety of ways to serve Scottish haggis.

This time we owe our thanks to Stuart, who contacted us to say,

“We were given one of your haggis by a friend and rather than eat it as a meal we put a slice into either a chicken breast or pork loin both bashed out and then wrapped in streaky bacon and served with whiskey and cream sauce. Delicious!!! Try this on your website”

Now you mention it Stuart, this is one of our favourite recipes too. So for you, here is our take on the modern haggis dish –Balmoral chicken, served with seasonal vegetables.

You will need:

4 skinless chicken breasts, whole
1 Macsween microwave in 60 seconds haggis
16 rashers smoked bacon
30ml Rapeseed oil
20g Butter
Maldon sea salt and black pepper to taste
200g Scottish whisky cream sauce 

Method

Before you begin, switch the oven on and set it to 180c. Then grab a chopping board and begin.

  • Prepare the chicken breasts by laying each one flat on a chopping board. Arrange them so that the inner fillet is showing and the smooth side is down. Fold back the inner fillet, keeping it attached. Make an incision down the opposite side to make a pocket.
  • Open the packet of microwavable haggis and cut both slices in half (leaving you with 4 pieces). Mould them into a sausage shape.
  • Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in streaqky bacon and chill for 10 minutes
  • Heat the oil and butter in a non stick frying pan, sear the chicken breasts presentation side down first, then flip them over after approx. 4 minutes and sear on the other side.
  • Transfer to the oven for 18-20 minutes until cooked through and piping hot.
  • Heat the whisky cream sauce according to the instructions on the pack and cook your chosen vegetables.

To serve, slice the chicken through the centre on an angle and arrange on the plate. Drizzle over the sauce and add your favourite seasonal vegetables.

For Scottish expats abroad

When we writing this recipe we found a wonderful website by Angela, an expat Scotland living in Scotland called Tartan Tastes in Texas. She describes the best way to cook Chicken Balmoral when you’re far away from home.

Image credit: Tartan Tastes in Texas

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