This quick and easy chicken dish embraces a healthy and low fat way of cooking without compromising on flavour.
Braising chicken in sauce instead of sautéing helps to cut down on fats and calories. Similarly, enhancing the dish with citrus, herbs and spices will add depth and will negate the need to add any salt or sugar.
Two key ingredients form the basis of this recipe creating a contrasting yet complementary dynamic between the sweetness of the chestnuts and the salty and earthy qualities of the porcini mushrooms.
One gives rise to the other without being overpowering, with the flavours swathing the chicken; producing a delicious and aromatic result.
The dish can also be cooked ahead of time and eaten cold during the warmer months or packed for a picnic.
Chicken Involtini with Chestnut Stuffing is a quick and easy chicken dish which embraces a healthy and low fat way of cooking.
For the Filling 150g Chestnuts (20 Chestnuts)
½ Cup Porcini Mushrooms
½ Cup Almond Meal or Breadcrumbs
½ Cup Grated Parmesan Cheese
1 Teaspoon Lemon Zest
Juice of 1 Lemon
Handful of Basil
Pepper to Taste
For the Sauce 100g Chestnuts (15 Chestnuts)
2 Mushroom Stock Cubes
1 Stick Celery
1 Litre Water
Key Ingredients - chicken breast, chestnuts, porcini mushrooms, almond meal, lemon juice and zest and parmesan cheese.
Method To make the Sauce
Finely dice the chestnuts and celery.
Combine the diced chestnuts, celery, mushroom stock and water into a frying pan.
Bring the sauce to a boil, then reduce heat and simmer for approximately 15 minutes, until the liquid reduces by half.
Braising the Chicken in the sauce is a healthy way of cooking.
To make the Filling
Finely dice the remaining chestnuts and the porcini mushrooms.
In a medium sized bowl combine all the dry ingredients together; diced chestnuts, porcini mushrooms, almond meal, parmesan cheese, lemon zest, basil and pepper.
Stir the water and lemon juice into the dry ingredients; then set aside for 10 minutes allowing the flavours to seep through.
Combine the ingredients to form the chestnut stuffing.
Assembling the Chicken Involtini
Trim any excess fat off the chicken breast. Use a meat mallet to tenderise the chicken. (The thinner the breast the quicker and more thorough the cooking process).
Add a large tablespoon of the chestnut filling into the centre of each chicken breast.
Roll each chicken breast into a roll and secure with cooking twine or toothpicks.
Place the Chicken Involtini into the simmering sauce.
Fill each chicken breast with the chestnut stuffing, roll and secure with toothpicks or cooking twine and braise in the mushroom sauce.
Cook until the chicken is tender and the sauce has reduced to a thick sauce.
Serve immediately with a green salad or steamed vegetables.
A chic looking and tasting chicken dinner will have your guests licking their lips for more.