Zutaten für Ballindalloch Chicken
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 medium onion, finely chopped
- 1/4 cup heavy cream
- 1/2 cup tomato puree
- 2 thin slices cooked ham (about 4 oz total)
- 1 cup grated cheddar cheese
- Salt, to taste
- Pepper, to taste
- Poultry Seasoning
- 3 tablespoons butter
- 1 cup cooked brown rice
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Zubereitung von Ballindalloch Chicken
- Gently melt 2 tablespoons of butter in an oven-safe skillet over medium heat. Season 2 boneless, skinless chicken breasts (about 6 oz each) with salt and pepper.
- Fry the chicken breasts for 3-4 minutes per side, until lightly golden brown.
- Remove the chicken from the skillet and set aside. Place 2 thin slices of cooked ham (about 4 oz total) on the bottom of the skillet.
- Add 1 tablespoon of butter to the skillet and sauté 1 medium onion, finely chopped, until softened (about 5 minutes).
- Arrange the cooked chicken on top of the ham. Top with the sautéed onion.
- Sprinkle generously with 1 cup of grated cheddar cheese.
- In a small bowl, whisk together 1/2 cup of tomato puree, 1/4 cup of heavy cream, and salt and pepper to taste.
- Pour the tomato cream mixture over the chicken and cheese.
- Place the skillet in a preheated oven at 350°F (180°C/Gas Mark 4) for 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Serve immediately with brown rice (about 1 cup cooked).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
10g
Fat
220g
Carbs
4g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Casseroles Lunch Main Dish Eggs Dairy Fruit Pork Poultry Vegetables Oven Easy European Dinner Party Heirloom Historical Holiday Event Kid Friendly Scottish Cheese Chicken Dietary New Years Low Carb Valentines Day Inexpensive Low In Something Meat Equipment
