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Preheat oven to 375F
Make a slit into the side of each chicken breast, taking care not to go through the other side.
Stuff with one third of the haggis and close the breast over the filling. Wrap each breast with 3 rashers of bacon.
Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
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.
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 an glass or other baking dish to bake. Bake for approximately 35 minutes (internal temperature should be 165 F (74 C).
Remove the chicken from the oven when ready, and allow to rest for 5 minutes.
Cut into slices, crosswise.
Once sliced, divide the three breasts onto four plates, add mashed potatoes and a green vegetable, such as peas, green beans or Brussels sprouts.
Finally, pour the whisky sauce over the Balmoral chicken.