Vickys Scottish Chicken Balmoral

• 4 large chicken breasts
• 200 grams haggis - see my link below
• 1 small shallot
• 150 ml single cream or coconut cream
• 1 tsp black peppercorns, some slightly crushed
• 1 tsp whisky or add to taste

1. Preheat the oven to gas 5 / 190C / 375F.
2. Make a slice into the bottom of each chicken breast, being careful not to go right through, to form a cavity
3. Stuff the space in the chicken breasts with 50g of haggis for each chicken breast.
4. To prevent the chicken splitting during cooking secure each chicken breast with a couple of cocktail sticks
5. Seal the chicken on all sides in a frying pan with a little oil.
6. Place onto a baking tray, season with some salt & pepper and cook covered with foil for 35 minutes, then another 5 minutes uncovered until cooked through and juices run clear
7. Meanwhile, finely chop the shallot and fry off in the pan you sealed the chicken in.
8. Soften it but don't let it colour.
9. Stir in the cream, peppercorns and whisky and cook for 3 to 5 minutes.
10. Serve the chicken with seasonal vegetables and the sauce poured over

chicken breasts, below, shallot, cream, black, whisky

Taken from cookpad.com/us/recipes/334216-vickys-scottish-chicken-balmoral (may not work)