Chicken Balmoral is a great Burns Night dish for those who like Haggis but prefer it not to be the main ingredient . This classic recipe has it used as stuffing inside a chicken breast then wrapped in bacon.
You can find out more about the history of the Haggis here
4 Chicken Breasts
1 Turnbull's Northumbrian Haggis
8 Rashers of streaky bacon
30ml Rapeseed or olive oil
200ml Double cream
4 tablespoons Scotch Whisky
Sea salt and black pepper
- Pre-heat oven to 180c.
- Lay the chicken breasts flat on a chopping board with the inner fillet showing and the smooth side down.
- Fold back the inner fillet, keeping it attached.
- Make an incision down the opposite side to make a pocket.
- Open the Haggis and cut into quarters and mould them into a sausage shape.
- Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in bacon and chill for 10 minutes. This will help them keep their shape.
- 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 & piping hot.
- For the whisky sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
- Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives or parsley if you prefer, stir in a squeeze of lemon juice.
- To serve, arrange your chosen vegetables on the plates, slice the chicken through the centre on an angle and arrange on the plate. Drizzle over the sauce and serve.