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chicken with oatmeal stuffing and whisky sauce
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5 from 2 votes

Chicken with oatmeal stuffing and whisky sauce

An easy oatmeal stuffing adds flavor and texture to these tasty bites - a great Burns night appetizer.
Prep Time4 mins
Cook Time40 mins
Total Time44 mins
Course: Appetizer/Starter, Main Course
Cuisine: Scottish
Servings: 2 + (depending how serving)
Calories: 588kcal
Author: Caroline's Cooking


  • 1 lb chicken tenders 450g, you can use whole breasts and cut them more or slit open and use whole if as a main
  • 1 tablespoon butter 15g
  • ½ onion small, finely diced
  • 3 tablespoon pinhead oatmeal
  • 1 oz whisky 30ml
  • ½ cup double cream 120ml double cream
  • 1 teaspoon honey
  • ¼ teaspoon cornstarch cornflour


  • Preheat the oven to 375F/190C.
  • Use the flat side of a mallet or a rolling pin to flatten out the chicken tenders a bit to make them relatively easy to roll. Cut each tender in half so you have two short-ish lengths from each. If using whole breasts, you will need to cut them probably in 4 or more pieces or, if serving as a main, you can just slit a pocket in the middle and fill it as a whole breast.
  • In a small skillet/frying pan, melt the butter over a medium heat then add the onion. Cook, stirring regularly, until it has softened but is not browning (if it starts to brown then reduce the heat).
  • Add the oatmeal and stir to mix through then remove from the heat.
  • Put a spoonful of the oatmeal mixture onto each piece of chicken, pressing it together a little, and carefully roll them up and place in an oven dish, join down. Don't worry if it leaks a little. Drizzle a little oil over the top of the pieces of chicken.
  • Bake the chicken for approx 30min until cooked through.
  • Meanwhile warm a small pan on the stove then add the whisky and set light to it, off the heat. Be VERY careful as you do as the flames can be very high - definitely don't look over the pan.
  • Once the flames have gone out, add the cream and put back over the heat. Once it has warmed, add the honey and mix in. Cook for around 10min at a gently simmer so the cream reduces a little. Add the cornstarch and cook a couple more minutes so it thickens a little more.
  • Serve the chicken pieces either with the sauce on the side for dipping, or poured over the top.


Calories: 588kcal | Carbohydrates: 9g | Protein: 50g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 241mg | Sodium: 338mg | Potassium: 923mg | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 4.8mg | Calcium: 56mg | Iron: 1mg