Chicken breast stuffed with haggis & wrapped in pancetta

IMG_7027Balmoral Chicken

Make something a little different with your Macsween Haggis! Tender Chicken breast stuffed with Award-winning haggis & wrapped in pancetta, served with seasonal veg and a beautiful Whisky sauce… simple!

Cooking time: 20 mins
Serves: Serves 4


  • 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 180c.
  2. Lay the chicken breasts flat on a chopping board with the inner fillet showing and the smooth side down.
  3. Fold back the inner fillet, keeping it attached.
  4. Make an incision down the opposite side to make a pocket.
  5. Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in prosciutto and chill.
  6. Heat the oil and butter in a non stick frying pan, sear the chicken breasts presentation side down first, then flip them over after approx. 4 minutes and sear on the other side.
  7. Transfer to the oven for 18-20 minutes until cooked through & piping hot.
  8. Heat the whisky cream sauce according to the instructions on the pack and cook your chosen vegetables.
  9. Heat the chosen vegetables, reserve hot.
  10. To serve: Arrange the vegetables on the plates; slice the chicken through the centre on an angle; arrange on the plates
  11. Drizzle over the sauce and serve.

Credit: Macsween Haggis.

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