Season the removed pheasant breasts with salt and pepper. Fry well on the skin side in hot oil, turn and fry briefly on the other side. Place on a cold ovenproof plate or platter, add herbs and roast in a preheated oven at 200 °C for about 10-12 minutes. Remove from oven and let rest for a few minutes. Cut the breast open diagonally, mix the juice of the meat with the juice of the glazed chestnuts and arrange the pheasant breast on top.
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