Chicken Balmoral

Ingredients

• 4 boneless, skinless chicken breasts
• 10 oz (280g) cooked haggis
• 8 slices streaky bacon
• 1 tbsp oil
• 1 shallot, finely chopped
• 2 tbsp butter
• 3 tbsp whisky
• 1/2 cup (120ml) chicken stock
• 3/4 cup (180ml) double cream
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Before you cook

• Preheat the oven to 400°F (200°C).
• Cut a deep pocket into the side of each chicken breast without slicing all the way through.
• Crumble the cooked haggis into four portions.
• Finely chop the shallot.

Steps

1. Stuff each chicken breast pocket with a portion of haggis and press closed.
2. Wrap each stuffed breast with 2 slices of bacon, overlapping the ends underneath.
3. Heat the oil in an oven-safe skillet over medium-high heat.
4. Sear the wrapped chicken breasts for 2 minutes per side until the bacon starts to brown.
5. Transfer the skillet to the oven and roast for 22 minutes, until the chicken is cooked through.
6. Lift the chicken out onto a plate to rest, keeping the skillet with its juices.
7. Set the skillet over medium heat and add the butter and shallot.
8. Cook the shallot for 2 minutes until soft.
9. Pour in the whisky and let it bubble for 30 seconds.
10. Add the chicken stock and simmer for 3 minutes until slightly reduced.
11. Stir in the cream and Dijon mustard.
12. Simmer for 3 minutes until the sauce thickens slightly.
13. Season the sauce with salt and black pepper to taste.
14. Slice the chicken breasts and spoon the whisky sauce over them to serve.