Balmoral chicken

Balmoral chicken


46 people made this

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.


Serves: 4 

  • 4 to 6 tablespoons highland whisky
  • 250g haggis
  • salt and pepper, to taste
  • 4 skinless chicken breasts
  • 16 rashers smoked streaky bacon

Prep:20min  ›  Cook:35min  ›  Extra time:5min resting  ›  Ready in:1hr 

  1. Preheat the oven to 160 C / Gas 3. Grease an ovenproof baking dish.
  2. In a bowl, mix together the whisky and the haggis. Season well. Divide into four and form each into a sausage shape. Set aside.
  3. Butterfly the chicken breasts and beat them to flatten. They should flatten to about the same length as the bacon rashers.
  4. 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.
  5. 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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Reviews (3)


very nice, the wife and I have had it a few times now, lovely. - 26 May 2014


Very nice, didn't wrap in foil just cooked it and it was lovely - 23 Mar 2014


- Rated on - 08 Feb 2014

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