Balmoral Chicken

Ingredients for 2 servings:

• 2 chicken breast fillets
• 6 slices of bacon
• 100g haggis
• 20 g butter
• 250 ml chicken broth
• 2 tbsp whiskey
• 100 ml cream
• 1 tbsp mustard
• salt and pepper
• Grease for the foil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

stuffed chicken breast fillet with whisky sauce, Scottish dish

Cut a pocket into the fillets and open them up (like a book). Add a little pepper and a little salt. Fill each chicken breast fillet with haggis, fold it shut, and wrap it with three slices of bacon. Brush with melted butter, place seam-down on lightly greased aluminum foil, and loosely seal the foil. Place the parcels in an oven preheated to 200°C. Open the parcels after 20 minutes and leave in the oven for another 10 minutes to allow the bacon to brown. For the sauce, bring the chicken stock and whiskey to a boil and reduce by about half. Add the mustard and cream, and season with salt and pepper. Cut the chicken breast fillets diagonally once and arrange on a plate with the sauce. Serve with mashed potatoes, or serve with a vegetable side dish such as broccoli.