Ballindalloch Chicken

Delight in the luxurious flavors of Ballindalloch Chicken, a gourmet dish that transforms simple ingredients into an elegant culinary experience. Tender chicken breasts are filled with a rich and creamy stuffing made from sautéed button mushrooms, breadcrumbs, fresh parsley, and a touch of heavy cream, then sealed and seared to golden perfection. Finished in the oven with a savory chicken stock sauce, this dish strikes the perfect balance between comforting and indulgent. Perfect for weeknight dinners or special occasions, Ballindalloch Chicken is served best with creamy mashed potatoes or vibrant steamed vegetables, making it as versatile as it is delicious. With its combination of tender chicken, earthy mushrooms, and a velvety sauce, this recipe is bound to impress both family and guests alike.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 Chicken breasts
• 200 grams Button mushrooms
• 30 grams Unsalted butter
• 50 grams Breadcrumbs
• 2 tablespoons Fresh parsley
• 3 tablespoons Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 250 milliliters Chicken stock
• 1 tablespoon All-purpose flour

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice a pocket into each chicken breast, ensuring you do not cut all the way through.

Step 3

Finely chop the button mushrooms and fresh parsley.

Step 4

In a skillet, melt the butter over medium heat. Add the chopped mushrooms and cook for 5-7 minutes until softened and slightly browned.

Step 5

Remove the skillet from heat and stir in the breadcrumbs, parsley, and heavy cream. Season with half of the salt and black pepper. Mix well to create a stuffing mixture.

Step 6

Divide the stuffing into four portions and carefully stuff each chicken breast pocket. Secure with toothpicks if necessary.

Step 7

Heat the olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown (about 2-3 minutes per side).

Step 8

Transfer the seared chicken to a baking dish. Deglaze the skillet by adding chicken stock and bring it to a simmer, scraping up the browned bits. Whisk in the flour to slightly thicken the sauce.

Step 9

Pour the sauce over the chicken breasts in the baking dish.

Step 10

Cover the dish with foil and bake in the preheated oven for 30 minutes or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).

Step 11

Remove the foil for the last 5 minutes of baking for a golden finish.

Step 12

Let the chicken rest for 5 minutes before serving. Serve with steamed vegetables or mashed potatoes, and spoon the sauce over the top for extra flavor.

Nutrition Facts

Serving size	1321.2 grams (1321.2g)

Amount per serving	% Daily Value*
Calories	2092

Total Fat 99.40g	127%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 2.70g
Cholesterol 698mg	233%
Sodium 3798mg	165%
Total Carbohydrate 53.50g	19%
Dietary Fiber 4.50g	16%
Total Sugars 8.40g
Protein 237.50g	475%

Vitamin D 0IU	0%
Calcium 133mg	10%
Iron 10mg	57%
Potassium 729mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 46.1%

Carbs: 10.4%