Make a traditional Scottish dish, named after Balmoral Castle in Aberdeenshire. Enjoy with our recipes for potato cakes, whisky sauce and pan-roasted kale
Prep:20 mins
Serves 4 – 6
2 chicken breasts10 slices of streaky bacon150g haggis
STEP 1Get two pieces of baking parchment ready, both the same size and about double the width of the chicken breast. Put one on a chopping board or surface with the chicken on top, and cover with the second piece of parchment. Using a rolling pin, bash the chicken breasts until they are around 3cm thick. Keep the baking parchment.STEP 2Lay 5 rashers of streaky bacon horizontally on top of a piece of the reserved parchment. Lay the flattened chicken breast on top of the bacon vertically. Put up to 75g or a couple of tablespoons of haggis in the centre of the butterflied chicken breast, in a log shape. Repeat with the second chicken breast. Carefully roll each breast up as tightly as possible. Chill for at least 1 hr, or up to 24 hrs.STEP 3Heat the oven to 180C/160C fan/gas 4. Carefully unwrap the chicken, making sure the bacon is still intact and the chicken is still tightly rolled with the seam-side down to hold the haggis in place. Tightly wrap in foil, then put on a baking tray and cook in the oven for 20 mins.STEP 4Remove the chicken from the oven, and leave to cool in the foil for a few minutes. Turn the oven up to 200C/180C fan/gas 6.STEP 5Using heatproof gloves, carefully remove the foil, making sure none of the bacon comes off, and put the chicken back on a baking tray in the oven for 15 mins, or until the bacon is crisp. Remove from the oven and leave to rest for 5 mins before slicing and serving with the potato cakes, sauce and kale (see below).
