Balmoral Chicken with Creamy Mushroom and Mustard Sauce

Updated at: Thu, 17 Aug 2023 09:02:04 GMT

Step 1

Cook the haggis as per the pack instructions.

Step 2

Once cooked, break up approx 120g of the haggis, set aside and allow to cool.

Step 3

Butterfly the chicken breasts and lay them flat on a flat surface.

Step 4

Cover with cling film, using a rolling pin/pan base or meat mallet, flatten the chicken breast approx half the thickness.

Step 5

Add approx 60g line of haggis down the middle of each flattened breast and fold over the edges of the chicken to cover the haggis.

Step 6

Lay out 6 rashers of bacon side by side and place one of the chicken breasts on top of the bacon with the folded edge down over and then wrap the bacon around the chicken. Repeat with the other Chicken breast.

Step 7

Wrap each chicken breast in cling film and wrap tightly. (grip each end of the cling film and roll the chicken on a flat surface, this will ensure the chicken has been tightly wrapped and retained a rolled shape)

Step 8

Place in the fridge for a minimum of 30 minutes to firm up the chicken before frying.

Step 9

After chilling remove from the cling film, add a tbsp of vegetable oil to a frying pan and fry the chicken. Colour the bacon on all sides round.

Step 10

Once coloured add the chicken to a baking tray and place into an oven preheated at 180 degrees and cook for 40 minutes turning every 15 minutes.

Step 11

Using the same pan as the chicken was cooked in add in 2 tbsp of vegetable oil and add the chopped garlic and cook on medium heat, once you can smell the garlic around 2 minutes add in the sliced mushrooms and stir until they are cooked down.

Step 12

Add in the chicken stock and reduce by a third.

Step 13

Gently while stirring add in the cream.

Step 14

Occasionally stirring reduce the sauce until the desired consistency, then turn off the heat.

Step 15

Remove the chicken and slice.

Step 16

Serve with sides of choice and add the creamy sauce over the chicken, lick you’re lips and enjoy.

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