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Wild Mushroom and Chestnut Stuffed Chicken with Roasted Winter Vegetables
Wild Mushroom and Chestnut Stuffed Chicken with Roasted Winter Vegetables

Wild Mushroom and Chestnut Stuffed Chicken with Roasted Winter Vegetables
A sophisticated dish featuring chicken stuffed with wild mushrooms and chestnuts, served with a medley of roasted seasonal vegetables.
Wild Mushroom and Chestnut Stuffed Chicken with Roasted Winter Vegetables
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 100
    g
     wild mushroom
  • 50
    g
     chestnut
  • 80
    g
     carrot
  • 80
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Wild Mushroom and Chestnut Stuffed Chicken with Roasted Winter Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Finely chop the wild mushrooms and chestnuts.
  3. In a pan, heat a small amount of olive oil and sauté the mushrooms and chestnuts until soft.
  4. Season with salt, pepper, and thyme, then set aside to cool.
  5. Slice a pocket into the side of the chicken breast and stuff with the mushroom mixture.
  6. Secure with toothpicks if necessary.
  7. Peel and chop the carrots and parsnips into even pieces.
  8. Toss the vegetables with olive oil, salt, and pepper.
  9. Place the stuffed chicken breast on a baking tray alongside the vegetables.
  10. Roast in the oven for about 30-35 minutes until the chicken is cooked through and the vegetables are tender.
  11. Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 532 g Per 100g
Energy 639.2 kcal 120 kcal
Protein 68.5 g 12.9 g
Fibre 9.5 g 1.8 g
Salt 0.3 g 0.1 g
Sugar 13.5 g 2.5 g
Carbohydrates 41.7 g 7.8 g
Fat 22.2 g 4.2 g
Environmental Per Serving 532 g Per 100g
CO2 14.6 kg 2.7 kg
Water 18.4 l 3.5 l
  • 1
    item
     chicken breast
  • 100
    g
     wild mushroom
  • 50
    g
     chestnut
  • 80
    g
     carrot
  • 80
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Finely chop the wild mushrooms and chestnuts.

In a pan, heat a small amount of olive oil and sauté the mushrooms and chestnuts until soft.

Season with salt, pepper, and thyme, then set aside to cool.

Slice a pocket into the side of the chicken breast and stuff with the mushroom mixture.

Secure with toothpicks if necessary.

Peel and chop the carrots and parsnips into even pieces.

Toss the vegetables with olive oil, salt, and pepper.

Place the stuffed chicken breast on a baking tray alongside the vegetables.

Roast in the oven for about 30-35 minutes until the chicken is cooked through and the vegetables are tender.

Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

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