Balmoral Chicken with Brie and Red Pepper & Smoked Paprika Chutney

Balmoral Chicken with Brie and Red Pepper & Smoked Paprika Chutney

Recipe Serves: 4

Ingredients

  • 1/2 jar Mackays Red Pepper & Smoked Paprika Chutney
  • 1 small haggis
  • 4 chicken breasts
  • 100g Brie
  • salt and pepper to season

Follow The Recipe

Pre-heat oven to 180C / 160C Fan.

Using a sharp knife, carefully make a pocket in each of the chicken breasts. Place about 2 tbsp of uncooked haggis into each pocket.

Place the chicken breast onto a square of foil and transfer it to an oven-proof dish. Repeat with all four pieces of chicken.

Season with salt and pepper and close up the foil parcels.

Cook in the oven for 20 minutes.
Remove and carefully unwrap each parcel.
Add a generous slice of Brie on top of the haggis, and then 2 tsp of Mackays Red Pepper & Smoked Paprika Chutney to each of the chicken breasts.

Return to the oven for a further 10 minutes until cooked through.

Serve with vegetables and potatoes, and an extra spoonful of Mackays Red Pepper & Smoked Paprika Chutney Jelly.

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