Name: Cheesy Chestnut Grilled Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Chicken leg; 100g chestnut; 150g Cheese; one of each Green Red Pepper; 1/2 onion; A tablespoon Miscellaneous vegetables; 2 level teaspoons salt; A teaspoon Black pepper; 1/2 tablespoon Oyster sauce; 1/2 tablespoon Soy sauce; A tablespoon olive oil; 10g butter; A tablespoon milk; 1/2 tablespoon Egg liquid

Cheesy Chestnut Grilled Chicken

1. raw material.

2. Debone the chicken legs and beat them flat with the back of a knife. Marinate with salt, pepper, olive oil, oyster sauce and light soy sauce for ten minutes.

3. Cook the chestnut and smash it into puree. Add eggs, milk, salt, and cheese. Stir well.

4. Cut green pepper into circles.

5. Grease the baking tray with butter, and spread the first piece of chicken thigh with the skin side underneath.

6. Spread a little shredded cheese and put chestnut puree.

7. Put another piece of chicken, with the skin side up, press with your hand to make the two pieces of chicken and chestnut fit together, put the shredded cheese, layer the chestnut puree, and then put a layer of shredded cheese, mixed vegetables, chopped onions, and green peppers. I knead the remaining chestnut paste into balls and roast them together. After being baked, the outside is crispy and the inside is soft and delicious.

8. 200 degrees, 20 minutes in the middle. Take out and sprinkle the remaining shredded cheese. Continue to bake for 10 minutes.

9. After baking, cut into pieces and put on a plate.

Tips:
Sprinkle some cheese on a layer of dishes like pizza, so that the ingredients can be mixed together.

A good way to remove chestnut skin:

Put a tablespoon of salt in the boiling water. Chestnuts are cut with a knife. Turn off the heat and throw it into the pot. After three to five minutes, peel one by one. It's easy to peel. The cutting edge must go a little deeper, at least the second layer of chestnut skin, which is used to make puree or puree. Second, it is better to peel.