ingredients
Serves 4
5 boneless chicken breasts
4tbsp double cream
8oz shelled cooked chestnuts, broken up into large pieces
2tbsp chopped fresh parsley
Salt & freshly ground black pepper
1oz unsalted butter
SAUCE
1pt white chicken stock
½ pt double cream
4oz unsalted butter, chilled & chopped
Salt & freshly ground black pepper
Juice of ¼ lemon
3tbsp chopped fresh parsley
METHOD
- Chop one of the chicken breasts roughly, having removed the skin
- Put into food processor and blitz until smooth
- Add double cream and put into a bowl
- Mix in chestnuts with the parsley, salt & pepper
- Open up the remaining three breasts, skin side down
- Stuff the breasts with the chestnut mixture
- Place each on a piece of buttered seasoned foil, roll up tightly like a Christmas cracker in the foil and leave to rest for about 30 minutes
- Preheat oven to 200 c, cook the foil packages in the oven turning for about 12 minutes, then leave to rest for 5 minutes
- Meanwhile, make the sauce. Reduce the stock by half, add the cream and again reduce by half
- Remove from heat and beat in chopped butter, add seasoning and reheat gently
- Add the lemon juice and parsley just before serving