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Chicken Balmoral

Macsween of Edinburgh
Serves: 4
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Preparation time: 20 minutes

Cooking time: 20 minutes


  • 4 chicken breasts, boneless & skinless
  • 130g haggis
  • 80g Prosciutto
  • Maldon sea salt
  • Freshly ground black pepper
  • 30ml rapeseed oil
  • 20g butter
  • 200g Whisky sauce


  1. Pre-heat oven to 180 degrees
  2. Lay the chicken breasts flat with the inner fillet showing and the smooth side down. Fold back the inner fillet and make an incision down the opposite side to make a pocket
  3. Season the chicken and fill the incision with the Haggis, fold in the fillet, wrap in prosciutto and chill
  4. Heat the oil and butter in a non stick frying pan, sear the chicken breasts for 4 minutes each side before popping in the oven for 18-20 minutes or until cooked
  5. Heat the whisky sauce and cook your chosen vegetables
  6. To serve, slice the chicken through the centre on an angle and arrange on the plates, with vegetables of your choice around it. Drizzle over the sauce and serve
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