Ballindalloch Chicken

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.

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Nutrient	Quantity
Total fats	355.3395 g
Protein	773.7192 g
Carbohydrates	21.202 g
Energy	6563.4634 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.0897 g
Water	2737.7419 g
Aspartic acid	68.6929 g
Calcium, Ca	801.3118 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	3.7375 g
Carotene, beta	242.7 g
Niacin	361.3119 mg
Vitamin A, RAE	1020.7984 g
Arginine	47.4304 g
Riboflavin	3.4328 mg
Fatty acids, total saturated 20:1	3.6287 g
Glutamic acid	115.9141 g
Sodium, Na	3083.1583 mg
Fatty acids, total saturated 16:1 undifferentiated	18.6945 g
Total lipid (fat)	355.3395 g
Manganese, Mn	0.9584 mg
Fructose	3.4225 g
Proline	36.0762 g
Fatty acids, total saturated 16:0	77.0036 g
Fatty acids, total saturated 8:0	0.1667 g
Sucrose	1.485 g
Choline, total	2465.4317 mg
Sugars, total	9.7163 g
Serine	27.2654 g
Fatty acids, total saturated 10:0	0.4057 g
Fatty acids, total saturated 18:0	21.7892 g
Fatty acids, total saturated 20:4 undifferentiated	1.8144 g
Vitamin B-6	19.6031 mg
Selenium, Se	613.3464 g
Ash	41.4245 g
Vitamin D	594.7739 IU
Fatty acids, total saturated 18:1 undifferentiated	119.54 g
Pantothenic acid	30.8017 mg
Phenylalanine	30.403 g
Copper, Cu	1.6801 mg
Betaine	319.6044 mg
Thiamin	2.3903 mg
Retinol	1000.4984 g
Methionine	20.8326 g
Iron, Fe	28.4894 mg
Carbohydrate, by difference	21.202 g
Phosphorus, P	6643.7383 mg
Folate, total	204.8247 g
Tocopherol, gamma	2.3272 mg
Fatty acids, total saturated 4:0	0.4441 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3629 g
Lycopene	13596.25 g
Alanine	43.5719 g
Cholesterol	2373.0207 mg
Valine	38.1156 g
Fatty acids, total saturated 18:2 undifferentiated	63.5726 g
Glycine	44.8894 g
Glucose (dextrose)	4.4862 g
Fatty acids, total saturated 14:0	5.1372 g
Zinc, Zn	31.3054 mg
Isoleucine	39.3726 g
Fatty acids, total saturated 12:0	0.6943 g
Fatty acids, total polyunsaturated	71.7427 g
Leucine	57.0265 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	3820.2819 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3629 g
Folate, DFE	204.8247 g
Tryptophan	8.8386 g
Vitamin C, total ascorbic acid	17.725 mg
Phytosterols	22.5 mg
Fatty acids, total saturated 6:0	0.2437 g
Tyrosine	25.7288 g
Vitamin B-12	13.1612 g
Vitamin K (phylloquinone)	4.345 g
Fatty acids, total saturated	109.2073 g
Histidine	23.2278 g
Fatty acids, total monounsaturated	143.9071 g
Threonine	32.1183 g
Folate, food	204.8247 g
Vitamin D (D2 + D3)	14.8525 g
Vitamin D3 (cholecalciferol)	0.3375 g
Vitamin E (alpha-tocopherol)	11.2276 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.7257 g
Fatty acids, total trans	3.8102 g
Magnesium, Mg	952.0858 mg
Lysine	63.9344 g
Potassium, K	8649.4102 mg
Cystine	10.0272 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Cream	20 fluid	0	0	0
Chicken breast	8	6241.4384	0	335.6588
Onion	1	60	14.01	0.15
Tomato Puree	4 tablespoons	23.75	5.6125	0.1312
Cheese	8 tablespoons	238.275	1.5795	19.3995
Ham	8 slices	0	0	0
Pepper	0	0	0	0
poultry seasoning	0	0	0	0