|Bread crumbs||2 Cup (32 tbs)|
|Minced parsley||1 Teaspoon|
|Minced onion||1 Teaspoon|
Cut a slit in each chestnut, pour 1 tbsp. of oil over all and bake in a hot oven of 450Â° F. for 10 min.
Then remove, slip off the shells and inner skin, and cook in boiling salted water to cover until tender.
Drain and press through a potato ricer.
Add the melted butter, salt, pepper, bread crumbs, minced parsley and onion.
Sufficient for a 5 lb. chicken.