Preparation time: 15 minutes
Cooking time: 30 mins
Overall cooking time: 45 mins
4 Chicken breasts
8 slices streaky bacon
1 tin of Stahly Scotch Haggis
250ml chicken stock
100ml double cream
1 tbsp Dijon mustard
Pre-heat the oven to 200 °C (400 °F and Gas6).
Use a knife to cut a slit along the side of each chicken breast to make a pocket.
Spoon haggis into the chicken breasts.
Wrap the chicken with 2 slices of bacon.
Cover in foil and bake in the oven for 25-30 minutes until the chicken is cooked through.
For the Whisky Sauce
Mix chicken stock and whisky in a pan, bringing to the boil and reducing the volume by half.
Add the mustard and cream, continue to stir and finally add butter.
Serve with vegetables and pour whisky sauce over top.