Chestnut Stuffed Chicken
This fun festive stuffed chicken is great during start of the Holiday season when chestnuts are in abundance and easy to find fresh. While you could use packaged chestnuts, I think some of the texture and taste would be missed.
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- 2 Chicken breasts
- 2-4 Slices of prosciutto
- 5 Chopped roasted chestnuts
- 1 tbsp Butter
- 4 Sage leaves
- Prepare Chicken
Butterfly the chicken breasts and place in a ziploc bag. Rollout the chicken or beat it with a meat tenderizer and repeat for remaining chicken breasts. Place prosciutto on the chicken, sprinkle with chestnut and season lightly with salt and pepper (keep in mind the prosciutto will be salty). Roll up the chicken.
- Cook chicken
Preheat your oven to 425 f. In an oven-safe heavy bottom skillet placed on medium-high heat, add a tbsp of oil and lay the chicken seam-side down. Sear each of end the chicken. Toss in butter and sage then place in the oven for 20 minutes or until the temperature reaches 165f.
Let chicken rest for 5 minutes before serving.
You can deglaze the skillet with a splash of white wine (or chicken stock) and a tbsp of butter to make a delicious pan sauce to serve over the chicken.