INGREDIENTS

INSTRUCTIONS

Open out the thickest part of the chicken fillets with a sharp knife.
Flatten the fillets with the heel of your hand.  Drop the chestnuts
into boiling water for 2 minutes, then drain,  refresh with cold water,
dry and chop each one into 3-4 pieces.  Heat 15ml (1tbsp) walnut oil in
a pan, add the mushrooms and onions  and fry gently for 4 minutes. Stir
in about a third of the chopped  chestnuts and season with salt and
pepper.  Divide the mixture between the chicken fillets. Roll up and
wrap a  rasher of bacon around each fillet. Put on a lightly oiled,
shallow  baking tray, brush the tops with walnut oil and roast in a
preheated  oven 190°C, 375°F, gas mark 5 for 35 minutes.  Remove from
the oven, drain the cooking juices into the pan and leave  the chicken
to rest. Add the crme fraîche to the pan with 5ml (1tsp)  walnut oil
and salt and pepper to taste. Bring to simmering point,  stir in the
remaining chestnuts and bubble for 3 minutes. Cut the  chicken into 2cm
( 1/2") thick slices and serve with the sauce. Serve  with matchsticks
of leeks fried until they begin to colour.  Converted by MC_Buster.
NOTES : 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.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 207
Total Fat: 22.9g
Cholesterol: 37.6mg
Sodium: 456.2mg
Potassium: 440.1mg
Carbohydrates: 9g
Fiber: 1.8g
Sugar: 4.1g
Protein: 10.2g