Chicken Breasts with Bread Stuffing

Cut chestnuts crosswise and roast in hot oven (200°C, approximately 400°F) for 20 minutes. Take out and peel while still hot. Cut bread into cubes. Peel shallot, chop finely and sweat in 2 tablespoons butter until translucent. Mix cream, egg, shallot and parsley into the bread, then season with salt, pepper and nutmeg. Cut four chestnuts small and add to the bread mixture. Cut chicken breasts lengthwise, fill with the bread stuffing and secure. Cook chicken breasts on the skin side in 2 tablespoons oil in an ovenproof pan. Turn and finish cooking in the oven. Sauté remaining chestnuts with 1 tablespoon butter and Madeira.

Trim celery, rinse and cut diagonally into slices. Sauté celery in 2 tablespoons butter, deglaze with some water and braise until done, about 6 minutes. Season with salt. Heat remaining butter with the sugar, melt sugar, add cranberries and cook.