- 4 chicken breasts (skinless)
- 16 rashers Smoked bacon
- 200 g Haggis
For the mash
- 1.25 kg Floury potatoes, peeled
- 0.5 cup Crème fraiche or milk
- 25 g Butter
- Salt & Pepper
- Butterfly each chicken breast and beat them out until flat as described above, and leave the breast sitting on a sheet of cling film as it will help you roll it tightly.
- On another sheet of cling film lay out four strips of the bacon, try to avoid gaps as this will be the outer layer of the chicken and how neatly this is done will affect the final appearance of the dish.
- Lay the flattened chicken breast on top of the bacon.
- Place 100g of quality haggis inside the center of one edge – I found that chopping the haggis up then squeezing it together into a semi solid sausage shape was easiest way to do this.
- Wrap the haggis inside the chicken breast by gently lifting the cling film where the haggis is, and as it lifts pull it slightly over the rest of the chicken breast, and it should start to wrap the haggis inside a sausage of chicken. Take care to keep it all together neatly – and keep the chicken tucked in.
- You should now have the haggis wrapped in chicken and then in turn wrapped in bacon. Keep the cling film on and wrap up the parcels tightly and place on a plate ready to refrigerate.Repeat the process for the four chicken breasts – don't worry it will get easier and neater each time!
- Put the plate in the fridge and refrigerate the parcels for about 15 minutes – it helps them to stay together.
- Preheat your oven to 160ºC/325°F or Gas Mark 3.
- Remove the cling film from the parcels, place on to a baking tray with some foil on and place in the oven for about 25 minutes.
- Start boiling the potatoes now and they should be ready around the same time as the parcels.
- After 25 minutes, switch the oven off, spoon over some of the cooking fats from the chicken and bacon, and grill the parcels until the bacon takes some colour and crisps. This should only take a few minutes.
- Drain and mash the potatoes and add the cream to make a smooth rich mash.
- Remove the parcels from the oven and rest them a little and let the fats drain away.
- Season to taste and serve with a creamy potato mash, your sauce, and some broccoli or green beans.
What is balmoral chicken?
Balmoral chicken is a traditional Scottish dish made from chicken breast stuffed with haggis.
What is haggis?
Haggis is a savoury pudding containing sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock.
Whilst it can sound a little daunting, the texture is like a dry, crumbly sausage, and it pairs well with many sauces, and meats like chicken.
What to serve with Balmoral Chicken?
Also known as Chicken Balmoral, it is a hearty food, and pairs well with root vegetables like potatoes, turnip/swede, carrots or greens broccoli or asparagus.