Place the chicken breasts on the cutting board. Use your knife to cut a deep pocket. Do not cut all the way through the meat.

Take a small piece of the haggis now. Stuff it tightly into the chicken breast pocket. Press the edges of the meat together firmly.

Lay three bacon strips on the board flat. Place the stuffed chicken on top of them. Wrap the bacon tightly around the chicken breast.

Secure the bacon with a piece of string. Place the chicken on the prepared baking tray. Repeat this for all your chicken pieces now.

Bake the chicken for twenty-five to thirty minutes. The bacon should be golden and very crispy. Ensure the chicken is cooked through to the center.

Start the whisky sauce in your frying pan. Pour in the stock and the whisky carefully. Simmer it until the liquid reduces by half.

Stir in the heavy cream and black pepper. Let the sauce thicken over a low heat. Pour the warm sauce over the cooked chicken.