Chicken Balmoral with Whisky Sauce

5 from 1 vote

Chicken Balmoral with Whisky Sauce

By: Deborah

Chicken balmoral with whisky sauce is a Scottish classic made with tender chicken breasts stuffed with haggis and served with a rich whisky cream sauce. Perfect for Burns Night or a special dinner!

PREP: 10

COOK: 45

TOTAL: 55

Course: Main

Cuisine: Scottish

Servings: 4 people

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Ingredients

4 chicken breasts boneless and skinless
130 g (4.6 oz) haggis sliced or broken into small chunks
8 rashers unsmoked back bacon or 12 rashers unsmoked streaky bacon
2 tbsp olive oil
20 g (0.7 oz) butter
whisky sauce(Thermomix) or quick and easy whisky cream sauce

Instructions

Preheat oven to 200C/180C fan/gas 6.
Slice down the side of each chicken breast, making a pocket.
Place the haggis chunks into the pocket of each chicken breast.
Wrap each breast in bacon and secure with a toothpick if necessary.
Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through and piping hot.
Serve either with whisky sauce(Thermomix) or quick and easy whisky cream sauce, and a selection of vegetables and/or mashed potatoes.

Notes

If you have leftover haggis and whisky sauce, how about making some haggis balls…they are so good!!

This chicken balmoral with whisky sauce recipe is easily adapted if you're cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Burn's Night, Burn's Supper, date night, haggis, Scottish recipe, special dinner, Valentine's meal, whisky cream sauce, whisky sauce

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