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Рецепт Chicken Fillets With Chestnut And Mushroom Stuffing
by Global Cookbook

Chicken Fillets With Chestnut And Mushroom Stuffing
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Ингредиенты

  • 4 x Waitrose Chicken Breast Fillets
  • 24 x Fresh sweet chestnuts, peeled and skinned
  • 30 ml Waitrose Walnut Oil, (2tbsp)
  • 175 gm Portabellini organic mushrooms, finely minced (6oz)
  • 2 x Salad onions Salt and freshly grnd black pepper
  • 4 x Rashers rindless streaky bacon
  • 200 ml Creme fraiche, (7fl ounce)

Инструкции

  1. Open out the thickest part of the chicken fillets with a sharp knife.
  2. Flatten the fillets with the heel of your hand.
  3. Drop the chestnuts into boiling water for 2 min, then drain, refresh with cool water, dry and chop each one into 3-4 pcs.
  4. Heat 15ml (1tbsp) walnut oil in a pan, add in the mushrooms and onions and fry gently for 4 min. Stir in about a third of the minced chestnuts and season with salt and pepper.
  5. Divide the mix between the chicken fillets. Roll up and wrap a rasher of bacon around each fillet. Put on a lightly oiled, shallow baking tray, brush the tops with walnut oil and roast in a preheated oven 190 C, 375 F, gas mark 5 for 35 min.
  6. Remove from the oven, drain the cooking juices into the pan and leave the chicken to rest. Add in the creme fraiche to the pan with 5ml (1tsp)
  7. walnut oil and salt and pepper to taste. Bring to simmering point, stir in the remaining chestnuts and bubble for 3 min. Cut the chicken into 2cm ( 1/2") thick slices and serve with the sauce. Serve with matchsticks of leeks fried till they begin to colour.
  8. NOTES : Sweet, soft chestnuts go well with mushrooms and walnut oil in this delicious autumn recipe. As chestnuts contain so much starch and so little oil, they are treated as a vegetable and must be boiled or possibly roasted before being eaten. To shell and peel a chestnut: cut an X on the flat side and roast in a shallow pan for 20 min. Allow to cold, then use a sharp knife to remove the shell and skin.