Vickys Scottish Chicken Balmoral

1. 1

   Preheat the oven to gas 5 / 190C / 375F.

2. 2

   Make a slice into the bottom of each chicken breast, being careful not to go right through, to form a cavity

3. 3

   Stuff the space in the chicken breasts with 50g of haggis for each chicken breast.

4. 4

   To prevent the chicken splitting during cooking secure each chicken breast with a couple of cocktail sticks

5. 5

   Seal the chicken on all sides in a frying pan with a little oil.

6. 6

   Place onto a baking tray, season with some salt & pepper and cook covered with foil for 35 minutes, then another 5 minutes uncovered until cooked through and juices run clear

7. 7

   Meanwhile, finely chop the shallot and fry off in the pan you sealed the chicken in.

8. 8

   Soften it but don't let it colour.

9. 9

   Stir in the cream, peppercorns and whisky and cook for 3 to 5 minutes.

10. 10

    Serve the chicken with seasonal vegetables and the sauce poured over

* Per serving · 4 servings · Values may vary.

No additional tips available.