• Prepare the 6 rashers of streaky bacon by stretching them with the back of a knife. This will help them to cover the chicken.
  
• Cut a slit in each of the chicken breasts.
  
• Open out the chicken breast.
  
• Break up the haggis and stuff it into the pocket you have made in the chicken breast.
  
• Place the bacon on a board each rasher overlapping slightly. Put the chicken breast onto the bacon.
  
• Wrap the bacon around the chicken moving the rashers so that all of the chicken and haggis is covered. Repeat with the second chicken breast.
  
• Preheat the air fryer.
• Place the bacon wrapped stuffed chicken upside down into the air fryer basket.
  
• Air fry the chicken at 170C for 15 minutes then turn and air fry at 190C for a further 5 minutes.
  
• Check that the chicken is cooked by piercing it with a skewer. If the juices run clear then it is cooked. If there is any pink in the juice then return the chicken to the air fryer and cook for a further 5 minutes.
  
• Lift the chicken out onto a plate and leave for 5 minutes to rest.
  
• Cut into thick slices.
  

To make the Whisky Cream Sauce

• Place 100 ml of double cream and 10 grams of butter into a small saucepan. Gently warm the cream and butter, but do not let it boil.
  
• Add 1 tbsp of Scotch Whisky to the cream.
  

To serve

• Serve the Balmoral Chicken with the Whisky Cream Sauce, roasted swede and a green vegetable.