Why not celebrate Burns Night in style. This exquisite Scottish Balmoral chicken dish is a real treat. Chicken breast is stuffed with Macsween haggis and wrapped in Denhay smoked streaky bacon. A perfect combination for a special occasion. Serve with neeps and tatties or seasonal vegetables.
Serves 4 people Prep 20 minutes Cook 35 minutes
4 to 6 tablespoons Highland whisky
250g Macsween haggis
salt and pepper, to taste
4 skinless chicken breasts
16 rashers smoked streaky Denhay bacon
Preheat the oven to 160°C/Gas 3. Grease an ovenproof baking dish. In a bowl, mix together the whisky and the haggis. Season well. Divide into four and form each into a sausage shape. Set aside.
Butterfly the chicken breasts and beat them to flatten. They should flatten to about the same length as the bacon rashers. Lay 4 rashers of bacon neatly with some slight overlap out on a sheet of cling film. Lay one flattened chicken breast out on top of the 4 rashers of bacon. Place a haggis 'sausage' at the edge of the breast. Carefully roll up to form a parcel using the cling film to help you. Take care to keep the haggis hidden and the bacon neat. Once rolled into a tight parcel, secure with kitchen string and remove from the cling film and arrange inside the prepared baking dish.
Cover with tin foil. Repeat a further three times. Bake in the preheated oven for 25 minutes, removing the tin foil for an additional 8 minutes. Once the bacon is nicely browned, remove from the oven and allow to rest for a few minutes. Serve hot.
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