Balmoral Chicken

This wonderful dish is similar to chicken cordon bleu or chicken Kiev, but in my version I don't just cut a slot in a chicken breast and ram haggis in, I butterfly and flatten the chicken, form the haggis into a sausage and roll it up in the chicken. Then I wrap it all in bacon and bake it. It certainly makes a change from the regular haggis, neeps and tatties on Burn's Night.

Prep the Chicken/Haggis Roll

If you are still using plastic film, you are a monster. But, to be honest, it's the best thing for this job. I abandoned the use of plastic film a few months ago and had to use greaseproof paper instead. Lay out a sheet of plastic or paper on your worktop and arrange the butterflied breasts and the mini fillets into a rectangle about twice as long as it is high. Place a second sheet of plastic or paper over the chicken and bash the hell out of it with a rolling pin. You want a nice, even layer of chicken about 1cm / half an inch thick.

Commercially-made haggis typically comes in an inedible plastic 'bung', but I've also seen it in a can. Remove the plastic if present, dice the haggis quite small and then squidge it together and roll it between your hands to form a thick sausage. Arrange it along the centre of the chicken, then carefully lift up the film or paper and roll the chicken over the haggis to enclose it fully. Rewrap this bigger sausage in film or paper and pop it in the fridge for half an hour to firm up.

Finish Making the Roll and Bake It

Make the Whisky Sauce