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fresh - 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: www.recipezaar.com/recipe/getrecipe.zsp?id=24930

fresh - Creamy Ballindalloch Chicken, Scottish

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 pur�e 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.