Balmoral chicken

    1 hour

    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.

    283 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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