Make an incision in the thick side of each chicken breast. Run your knife through the entire length of the breast without going through the other side.
Stuff the chicken breast with haggis. Don't make it too full that the side can't fold back over to seal.
Use two slices of bacon to wrap each chicken breast.
Heat a large, thick-bottomed, oven-safe skillet. Once the pan is hot, drizzle a little olive oil to grease the pan and then sear each bacon-wrapped chicken breast on all sides. As you turn them in the pan, be careful not to allow the bacon to unwrap.
Next, place the skillet with the chicken into 350°F preheated oven. Cook the chicken until it reaches 160°F internal temperature.
Once the chicken is done, set aside onto a cutting board to rest.
Whisky Cream Sauce
Drain any excess bacon grease out of the pan.
Turn gas off the stove and deglaze the pan with scotch. Turn the stove back on to medium heat and whisk the scotch around the pan loosening up all the fond.
Next pour in the heavy cream and continue to mix. Cook and allow to thicken.
Season with salt and pepper to taste.
Strain the sauce as you pour the sauce into a gravy boat or small pitcher.
How to Serve
Slice chicken on a bias and place atop mashed potatoes or other veggies. Generously pour the whisky sauce over the chicken and serve.