A classic Scottish recipe!
Overall cooking time:
4 Chicken breasts
8 slices streaky bacon
1 tin of Stahly Scotch Haggis
250ml chicken stock
100ml double cream
1 tbsp Dijon mustard
Step 1: Pre-heat the oven to 200 °C (400 °F and Gas6).
Step 2: Use a knife to cut a slit along the side of each chicken breast to make a pocket.
Step 3: Spoon haggis into the chicken breasts.
Step 4: Wrap the chicken with 2 slices of bacon.
Step 5: Cover in foil and bake in the oven for 25-30 minutes until the chicken is cooked through.
For the Whisky Sauce
Step 1: Mix chicken stock and whisky in a pan, bringing to the boil and reducing the volume by half.
Step 2: Add the mustard and cream, continue to stir and finally add butter.
Step 3: Serve with vegetables and pour whisky sauce over top.