Place chicken breasts on a chopping board. Cut a pocket in each breast without cutting through. This will hold the haggis. Be careful and use a sharp knife.

Divide the haggis into four portions. Stuff each portion into the pocket of the chicken breast. Press the edges gently so the haggis stays inside during cooking.

Take two slices of smoked streaky bacon per chicken breast. Wrap the bacon around each stuffed chicken breast, covering completely. Secure with toothpicks or kitchen string if needed.

Drizzle olive oil over the chicken. Sprinkle black pepper, salt and fresh thyme leaves on top. Rub gently so the seasoning sticks to the bacon.

Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6. This ensures the chicken cooks evenly and the bacon crisps nicely.

Heat a frying pan over medium heat. Add chicken breasts and sear for 2–3 minutes on each side. This locks in juices and adds golden color to the bacon.

Transfer the chicken to a baking tray. Place in the oven for 20–25 minutes. Check the internal temperature reaches 75°C/165°F. The chicken should be cooked through and bacon crisp.

Remove chicken from the oven. Let it rest for 5 minutes before slicing. Serve with lemon wedges and your choice of sides. This helps keep the meat juicy and flavorful.