Cut the chicken breast into medium diced pieces and marinate them in soy sauce and maple syrup.
Store in the fridge.
Mix the nuts and candied fruits together, season them and add vinegar.
Mix the chestnut purée with the cream and add salt and pepper.
Food presentation: In a verrine dish, put one tablespoon of chestnut cream then add a tablespoon of nuts mix. On top, add one tablespoon of marinated chicken.
(Chef tip) You can replace the chicken by tofu and the cream by soya for a vegetarian recipe. You can also cook the chicken breast at a low temperature for a better result at 140°C for 20 minutes.