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Chicken Fillets with Chestnut and Mushroom Stuffing
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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 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 minutes. Allow to cool, then use a sharp knife to remove the shell and skin.
Serves: 4
Typical values per serving:
Energy |
1560.632kJ 373.0kcal |
---|---|
Fat | 28.0g |
This recipe was first published in November 1998.
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