Not a member?
Register and login now.


Scotland Magazine Issue 41
October 2008


This article is 10 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.

Copyright Scotland Magazine © 1999-2018. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.


Islay butcher Billy McFarlane sells these chicken breasts ready stuffed and wrapped, in his Bowmore butchers shop. His are always stuffed with one third black pudding, one third white pudding, and one third haggis: I like using just haggis. This is all then wrapped in bacon then cooked and served with a whisky sauce made with Islay whisky, shallots and cream. I like to serve with nothing more than pan juices or an extra trickle of olive oil, a green vegetable and sauté potatoes.

2 large skinless chicken breasts
Approx 90g / 3 1/2oz haggis
4 rashers unsmoked back bacon
2 tbsp olive oil

1.Place the chicken on a board and, with a
small sharp knife, make a pocket along the
length. Form two long sausages of the
haggis to fit.
2. Tuck these in the chicken then cover with
the flap of chicken. Season, then overwrap
in the bacon, trying to cover as much of the
chicken as possible.
3. Heat the oil in a frying pan (preferably an
oven-proof one) and once hot, place in the
chicken breast and sear on one side for a
couple of minutes until browned.
4. Then carefully turn over and place in a
preheated oven (200ºC / 400ºF / Gas 6) for
about 20 minutes or until the chicken is just
cooked. Serve at once.