Chicken Balmoral
Chicken breast stuffed with haggis, wrapped in bacon and finished with a whisky cream sauce.
- Time55 mins
- LevelMedium
- Costabout £1.84 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cut a deep pocket along the side of each chicken breast.
- 2
Stuff each with a quarter of the haggis and press shut.
- 3
Wrap each breast in two rashers of bacon and tuck the ends underneath.
- 4
Brown in the oil in an ovenproof pan for 3 minutes each side.
6 min - 5
Roast for 25 minutes until the chicken is white inside with no pink and the juices run clear.
25 min - 6
Lift out the chicken. Add the whisky to the pan and bubble for 1 minute, then add the cream and pepper and simmer for 3 minutes.
3 min - 7
Slice the chicken and spoon over the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.