Balmoral Chicken – Chicken Stuffed with Haggis
An absolute classic Haggis recipe that should always, of course, be made with Grants of Speyside Haggis. It will take you around 45 minutes to create this delicious dish that stuffs our delicacy in our highest quality chicken fillets. We’ve also added our whisky sauce recipe; the perfect accompaniment.
Balmoral Chicken
Whisky Sauce
Main Dish
  1. Pre-heat the oven to 200’C (400’F and Gas6).
  2. Use a knife to cut a slit along the side of each chicken breast. Do not cut all the way along, leave about 1-2cm at the ends.
  3. Slot haggis into the chicken breasts.
  4. Wrap the chicken in 2 or 3 slices of bacon.
  5. Bake in the oven for 25-30 minutes until the chicken is cooked through. Optional: cover the chicken breasts in foil for extra moisture.
  6. Serve with vegetables and pour whisky sauce over top.
Whisky Sauce
  1. Mix chicken stock and whisky in a pan, bringing to the boil and reducing the volume by half.
  2. Add the mustard and cream, continue to stir.
  3. Add butter, this will thicken the sauce. Ready to serve.