- 2 Balmoral chicken breasts
- 4 rashers of bacon
- Whisky Sauce:
- 100ml double cream
- 50ml stock (vegetable or chicken)
- 3 to 4 tbsp whisky
- 1 tsp dijon mustard
- 1 knob of butter
- Freshly ground salt and pepper, to season
- [NB: You will need a lighter or matches.]
- Vegetables of your choice (e.g. mashed neeps and tatties, broccoli)
- Preheat the oven to 200 degrees C / 400 F / Gas Mark 6.
- Lay two rashers of bacon out on a plate side by side, with no gap in between, and place a Balmoral chicken breast at one end. Roll the chicken over, taking the bacon with it, so that it becomes encased in the bacon. Ideally the ends of the bacon should lie on the underside of the chicken breast. The bacon should stick quite well to the chicken itself but, if needed, you can use a toothpick to hold it in place. Repeat these steps with the second Balmoral chicken breast.
- Next, fry the wrapped chicken breasts briefly so that the bacon browns slightly and starts to crisp. Then place them onto a baking tray and pop them in the oven for 30 to 40 minutes until they are fully cooked. [NB: The cooking time will vary depending on the size of the chicken breasts - once cooked all the way through, the juices should run clear when a skewer is inserted into them.]
- Whilst the chicken is cooking, you have the opportunity to prepare any vegetables that you would like to eat with it (e.g. mashed neeps and tatties, broccoli), along with the whisky sauce.
- To make the whisky sauce, pop a frying pan over a medium heat on the hob and add a knob of butter to it. Once the butter has melted, add most of the whisky (only 3 tbsp at this stage) to the pan and light it with a lighter / match to burn off the alcohol. Once the flames have gone, add the double cream, stock and mustard to the pan, stirring continuously until it thickens and reduces. Season with freshly ground salt and pepper, also adding an extra tablespoon of whisky at the end if you would the sauce to taste more strongly of whisky.
- Once the chicken, vegetables and whisky sauce are all ready to serve, slice the chicken breasts in half so that the haggis is visible and place onto two warm plates with the vegetables. You can either pour over the whisky sauce at this point, or pop it into a warm jug and allow each person to add their own sauce as desired.