Balmoral Chicken

My balmoral chicken is chicken breasts stuffed with traditional Scottish haggis. This is the perfect meal for St Andrews Day. This recipe feeds 4 but you can alter it to suit your family

Recipe:

Method:

1)  Pre-heat oven to 180°C

2)  Butterfly cut the chicken breasts, lay cling film over the chicken breasts and bash with a rolling pin to flatten them out

3)  Cut the haggis into 4 pieces and shape by hand to fit inside the chicken breasts and roll the chicken breast round the haggis

4)  Place in baking dish and season well, Place in oven for around 30 mins or until juices run clear

5)  Peel potatoes and cut into chunks, boil in salted water until soft

6)  Prepare carrots, broccoli and cauliflower and boil in salted water until tender

7)  Once the potatoes are cooked, drain and mash, add butter and a dash of milk if desired

8)  Once vegetables are cooked, drain and transfer into a warm serving dish and cover with foil

9)  Once chicken breasts are cooked, remove from oven and cover with foil while you prepare the whisky sauce

10)  Dice the onion and add to a frying pan with 1 tbsp oil, fry off the onions on a medium heat until they are translucent.  Add the whisky sauce to the pan, stirring constantly until it is hot and bubbling

11)  If you want the criss-cross effect on the chicken, heat a griddle pan to a high heat.  Place the chicken breasts top down on the griddle until you start to see the grill marks, then turn round  slightly to achieve the criss-cross effect.  Leave for 1 min or until the grill marks appear

12)  Serve immediately, sprinkle with some chopped parsley to garnish

Fee x