Chicken Balmoral is a recipe close to my own heart, being Scottish and all, as haggis dishes always remind me of happy times in my childhood (and I LOVE haggis). Ingredients
2 chicken breasts (any size you like)
small haggis (or a 400g tin if you don’t want to buy fresh)
Peppercorn sauce (use my recipe here if you don’t have any)
Sharp kitchen knife
Preheat the oven 200ºC (400ºF). place the chicken breasts on a baking tray and cook in the oven until cooked throughout (I like to use the oven as I find it’s a bit healthier and also you don’t have to watch it constantly so I can do other things like filling the dishwasher, washing machine, etc.). Before the chicken is fully cooked, remove the haggis from all packaging and place in a microwavable container. Cover loosely and cook based on the instructions on the packaging. Once the haggis and the chicken are fully cooked, make a slot in the top of the of the chicken breasts (not all the way to the bottom) and input the haggis into the slot (I used to just scoop the haggis in with a spoon, until I realised it rolled everywhere, now I use my hands to compact them into little balls almost and squeeze them into the slots). Plate them up, pour over your peppercorn sauce. If you are making the sauce from scratch at the same time as the chicken is cooking, make sure you start right after you put your chicken in the oven to allow the enough time for sauce to thicken (that way you won’t overcook your chicken).
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