Scottish - Creamy Ballindalloch Chicken
Source of Recipe
#24930, from Mille® at recipezaar
Recipe Introduction
her comment:
A delightful recipe from the Spey Valley in the Scottish Highlands.
Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=24930
Scottish - Creamy Ballindalloch Chicken
8 chicken breasts
1 large onion, finely chopped
20 ounces cream
4 tablespoons tomato puree
8 slices ham
8 tablespoons cheese, grated
salt, to taste
pepper, to taste
poultry seasoning, to taste
Fry chicken breasts gently in butter on both sides.
Place them in a flat dish and cover with a slice of ham.
Fry onion in butter and place on top of chicken and ham.
Then sprinkle thickly with grated cheese.
Pour tomato purée into the pan with the chicken juices, fold in cream and
season to taste.
Heat and pour over chicken.
Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes.
Serve with brown rice.
Makes 4 servings.
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