Entree: United Kingdom – Scotland Highlands – Balmoral Chicken (Chicken breasts stuffed with haggis, wrapped in bacon and served with a whisky cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 boneless skin-on chicken breasts, approx. 6–8 oz (170–225 g) each
- 8 oz (225 g) prepared haggis
- 8 slices streaky bacon, about 8 oz (225 g)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 1/4 cup (60 ml) single malt Scotch whisky
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) vegetable oil for searing (if needed)

Instructions

1. Prep and stuff chicken: Butterfly each chicken breast by cutting horizontally almost through to open like a book. Season inside lightly with salt and pepper. Divide 8 oz (225 g) haggis into 4 portions and place one portion inside each butterflied breast. Fold closed and wrap each stuffed breast with two slices of streaky bacon to secure.
2. Sear and roast: Preheat oven to 400°F (200°C). Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in an oven-safe skillet over medium-high heat. Sear wrapped breasts 2–3 minutes per side until bacon is browned. Transfer skillet to oven and roast 12–18 minutes until chicken registers 165°F (74°C) internal or juices run clear.
3. Make whisky cream sauce: Remove rested chicken to a warm plate and tent with foil. Place skillet over medium heat, add remaining 1 tbsp (14 g) butter and the chopped shallot; sauté until soft, about 2 minutes. Carefully add 1/4 cup (60 ml) Scotch whisky and flambe or simmer briefly to burn off alcohol (stand back if igniting). Stir in 1 cup (240 ml) heavy cream, 1 tsp (5 g) Dijon mustard, and 1 tsp (5 g) Worcestershire sauce. Simmer until slightly reduced and glossy, about 4–6 minutes. Season with salt and pepper.
4. Finish and serve: Spoon whisky cream sauce over each sliced Balmoral Chicken, garnish with chopped parsley, and serve with roasted potatoes and seasonal vegetables or traditional neeps and tatties.