Save to your scrapbook
Chicken Fillets with Chestnut and Mushroom Stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in November 1998.