Cut chestnuts, moisten, cook in the oven at 180 °C for approx. 25 minutes. Peel while still hot. Cut toast into cubes, glaze onion in butter, mix milk and egg, mix with onion, parsley under the bread, season with salt, pepper and nutmeg. Cut two chestnuts into small pieces, add to bread filling. Cut chicken breasts lengthwise, fill with bread mixture, fry on skin side in oil, turn, roast in oven at 180 °C for 10 – 12 minutes. Sauté remaining chestnuts with a little butter and Madeira. Peel and cut celery, glaze, add some water, finish steaming, salt. Heat cranberries in butter and sugar.