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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onion
- 1/2 c. Minced carrots
- 1/2 c. Minced celery
- 1 c. Deboned, skinless chicken breast cut into 3/4-inch chunks
- 1 Tbsp. Minced garlic
- 3/4 c. Roasted, peeled, coarsely-minced chestnut
- 3 c. Dense day-old wheat bread torn in 1" chunks
- 1 c. Chicken stock
- 2 lb Guinea or possibly Cornish game hen cooked
Direcciones
- In a large saute/fry pan heat oil. Add in onions, carrots, and celery, cook for 2 to 3 min. Add in the chicken, and garlic, season with salt and pepper, and cook for 5 min. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your Guinea or possibly Cornish hen.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 98 | 35% |
| Total Fat 10.95g | 14% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 114mg | 38% |
| Sodium 239mg | 10% |
| Potassium 573mg | 16% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.66g | 1% |
| Protein 39.95g | 64% |
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