Ballindalloch Chicken Recipe

Ingredients for Ballindalloch Chicken

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 medium onion, finely chopped
• 1/4 cup heavy cream
• Tomato Puree
• 2 thin slices cooked ham (about 4 oz total)
• 1 cup grated cheddar cheese
• Salt
• Pepper
• Poultry Seasoning

How to Make Ballindalloch Chicken

1. 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.
2. Fry the chicken breasts for 3-4 minutes per side, until lightly golden brown.
3. 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.
4. Add 1 tablespoon of butter to the skillet and sauté 1 medium onion, finely chopped, until softened (about 5 minutes).
5. Arrange the cooked chicken on top of the ham. Top with the sautéed onion.
6. Sprinkle generously with 1 cup of grated cheddar cheese.
7. In a small bowl, whisk together 1/2 cup of tomato puree, 1/4 cup of heavy cream, and salt and pepper to taste.
8. Pour the tomato cream mixture over the chicken and cheese.
9. 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.
10. Serve immediately with brown rice (about 1 cup cooked).