Chicken Breast Stuffed With Chestnuts

This chicken breast is stuffed with chestnuts and cranberries, served over Brussels sprouts.

Chef Massimo Capra uses roasted chestnuts and cranberries to give body to this chicken dish.

Chicken Breast Stuffed With Chestnuts And Cranberries

4 chicken breasts, skin on and wing on is preferred
1 1/2 cup roasted chestnuts cleaned and chopped coarsely
1/2 cup dried cranberries
1 cup bread crumbs
3 tbsp Parmigiano Reggiano
1/2 cup minced celery, onion & carrot in equal amounts
2 cloves garlic
2 tbsp parsley chopped
1 egg
1 glass white wine
Butter
Olive oil
Salt & pepper to taste

Preheat oven to 375F.

Preheat a skillet; in it add 1 tbsp of olive oil and 1 tbsp of
butter add the mixed vegetables, the cranberries and the garlic and
sauté until soft, set aside.

Combine the bread, the cheese and the egg with the chestnuts and the vegetables, mix well to form a paste.

Insert a blade into the thick part of the breast and create a
pocket for the stuffing. Fill each breast with some stuffing and roll
set aside.

Preheat a skillet, add some oil and butter, put the breast skin
side down in it and sear until golden, turn it and sear for a minute
then sprinkle with wine.

Place in oven and bake for about 10 minutes.

Brussels Sprouts

2 cups Brussels sprouts shredded
1 cup pancetta diced
2 cloves garlic
1 tbsp butter
2 tbsp olive oil
Salt & pepper to taste

Preheat a skillet; in it add the oil and the butter, add the pancetta and cook for a few minutes without burning it.

Add the garlic and cook until golden.

Then add the sprouts and season with salt and pepper, cover with a lid and cook for 3 to 5 minutes.

Serves 4.

Courtesy Massimo Capra