Balmoral Chicken in Bacon with Christmas Stuffing

• chicken breasts↗2
• strip bacon10 шматки
• haggis↗150 г

Step-by-step instructions

1. 1

   Prepare two sheets of parchment paper, about twice as wide as a chicken breast. Place one sheet on a board, lay the breast on it, cover with the second sheet and roll it with a rolling pin to a thickness of about 3 cm. Keep the paper on.

2. 2

   On the remaining parchment place 5 strips of bacon horizontally. Lay the flattened breast vertically on the bacon. In the center distribute up to 75 g (or a few tablespoons) of the Christmas stuffing, shaping it into a sausage form. Repeat with the second breast. Carefully roll each breast as tightly as possible. Chill for at least 1 hour, up to 24 hours.

3. 3

   Preheat the oven to 180 °C (160 °C convection or gas 4). Carefully unwrap the chicken, ensuring the bacon stays intact and the breast remains tightly rolled seam side down so the stuffing does not fall out. Wrap tightly in foil, place on a tray and bake for 20 minutes.

4. 4

   Remove the chicken from the oven and let it rest in the foil for a few minutes to cool slightly. Increase the oven temperature to 200 °C (180 °C convection or gas 6).

5. 5

   Wearing heat‑resistant gloves, carefully remove the foil, ensuring the bacon does not fall off, and return the chicken to the tray in the oven for another 15 minutes, or until the bacon is crisp. Remove, let rest for 5 minutes, then slice and serve with potato cakes, sauce and kale (see below).