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.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
Slice a pocket into each chicken breast, ensuring you do not cut all the way through.
Finely chop the button mushrooms and fresh parsley.
In a skillet, melt the butter over medium heat. Add the chopped mushrooms and cook for 5-7 minutes until softened and slightly browned.
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.
Divide the stuffing into four portions and carefully stuff each chicken breast pocket. Secure with toothpicks if necessary.
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).
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.
Pour the sauce over the chicken breasts in the baking dish.
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).
Remove the foil for the last 5 minutes of baking for a golden finish.
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
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 729 mg | 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.
