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Chicken Balmoral

Chicken breast stuffed with haggis & wrapped in pancetta, served with seasonal veg

Prep: 20 mins Cook: 20 mins


4 Chicken breasts, boneless & skinless
130g Macsween Haggis
80g Prosciutto
Maldon sea salt
Freshly ground black pepper
30ml Rapeseed oil
20g Butter
200g Whisky sauce


  1. Pre-heat oven to 180c.
  2. Lay the chicken breasts flat on a chopping board with the inner fillet showing and the smooth side down.
  3. Fold back the inner fillet, keeping it attached.
  4. Make an incision down the opposite side to make a pocket.
  5. Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in prosciutto and chill.
  6. Heat the oil and butter in a non stick frying pan, sear the chicken breasts presentation side down first, then flip them over after approx. 4 minutes and sear on the other side.
  7. Transfer to the oven for 18-20 minutes until cooked through & piping hot.
  8. Heat the whisky cream sauce according to the instructions on the pack and cook your chosen vegetables.
  9. Heat the chosen vegetables, reserve hot.
  10. To serve: Arrange the vegetables on the plates; slice the chicken through the centre on an angle; arrange on the plates
  11. Drizzle over the sauce and serve.