About this recipe:This exquisite Scottish Balmoral chicken dish is a real treat and a special occasion dish in Scotland. Chicken breast is stuffed with haggis and wrapped in smoked bacon. Serve with neeps and tatties.
4 to 6 tablespoons highland whisky
salt and pepper, to taste
4 skinless chicken breasts
16 rashers smoked streaky bacon
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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.