Monday, October 19, 2009

Balmoral Chicken

This is one of my favourite dishes. It's easy and tastes great.

Ingedients: -

4 chicken Breasts
1 haggis
8-12 rashers of smoked Bacon

Method -

1 - Preheat oven to Gas mark 5 / 190 deg C

2 - Take a chicken breast and butterfly it (start to cut it through the middle, halving it through the widest point. Do not completely cut it all the way through, and then open it up like a butterfly)

3 - Take some of the haggis and place it in the centre opened part of the chicken. The haggis is used as a sort of stuffing.

4 - Fold the chicken back, with the haggis in the centre, then wrap the bacon rashers round the chicken to enclose the haggis inside. tie with a little string if necessary.

5 - Repeat steps 1 to 4 with all breasts, then place on a backing tray and place in the oven for half an hour to 45 mins, or until the chicken is nearly cooked. the legth of time really depends on how big the chicken breasts are.

6 - Turn the oven up to Gas mark 7 / 200 deg C for 5-10 Min's to crisp up the bacon.

7 - Remove from the oven, cut in half showing the haggis in the middle, and serve with veg and boiled new potatos.

This dish goes really well with a whiskey cream sauce.

To make the sauce you need
200 ml double cream
100ml of whiskey
A knob of butter
Salt and pepper to season
1 tea spoon of chicken gravy granules

Method: -

1 - Take the whiskey and put into a small pan. A small frying pan is best.
2 – Warm the whiskey then light it to burn off the alcohol.
3 – Add the cream and butter
4 – Season with salt and a good but of black pepper.
5 – Add a the gravy granules and stir in

Pour the sauce over the Chicken Balmoral, it complements it perfectly.

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