Ballindalloch Chicken

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Total Time
10 mins
45 mins

A delightful recipe from the Spey Valley in the Scottish Highlands.

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  1. Fry chicken breasts gently in butter on both sides.
  2. Place them in a flat dish and cover with a slice of ham.
  3. Fry onion in butter and place on top of chicken and ham.
  4. Then sprinkle thickly with grated cheese.
  5. Pour tomato purée into the pan with the chicken juices, fold in cream and season to taste.
  6. Heat and pour over chicken.
  7. Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes.
  8. Serve with brown rice.