Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)

How to Make Chicken Braemar:

1. Preheat oven to 375℉ (190℃).
2. Slice into the side of each chicken breast, taking care not to go all the way through. The purpose is to create a pocket.
3. Stuff with one third of the crumbled black pudding and close the breast over the filling. 
4. Repeat with the next two breasts. Wrap each breast with 3 rashers of bacon. You can use a toothpick to secure any loose ends, if you need to.
5. Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
6. Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into a baking dish. Bake for approximately 35 minutes (internal temperature should be 165℉ (74℃). Remove from oven when ready.
7. While the chicken is cooking, make the whisky sauce recipe.

How to serve Chicken Braemar:

1. Allow the breasts to rest for a few minutes, then cut into ½" slices. Arrange slices on plates, add mashed potatoes and choice of green vegetable, such as Brussels sprouts, peas, or green beans, and pour whisky sauce over the chicken.
2. Alternatively, you can pass the whisky sauce to family members or guests to help themselves.