INGREDIENTS

INSTRUCTIONS

Bring 1/2 cup of the chicken stock to a boil and pour over the morels
in a heatproof bowl.  Soak for 1 hour, then drain, (Reserve the
liquid) and chop fine. Strain the soaking liquid through a coffee
filter and set aside. Place each chicken breast half between two
sheets of waxed paper and pound with the flat side of a meat pounder
until thin. In a small bowl, combine the ground chicken, egg, 1 tb of
the parsley, the dill and 2 tbls of the chopped morels.  Season with
salt and pepper and mix well. Place half of the filling along the  long
side of each breast half, tuck in the ends and roll up.  Secure  with a
wooden toothpick. Place the chicken rolls in a medium-sized  saucepan
and add the morel soaking liquid, the remaining broth, the  wine and
the remaining morels. Bring the liquid to a boil, then  reduce the heat
to low, and partially cover, poaching the chicken  until cooked
through, 20 minutes. With a slotted spoon, remove the  chicken to a
heated platter.  Over medium-high heat, reduce the  poaching liquid to
1/2 cup, 15 minutes.  Add the cream and cook for 7  minutes longer.
Remove the pan from the heat and whisk the butter and  the vermouth
until well blended in the liquid.  Stir in the remaining  parsley and
season with salt and pepper to taste.  To Serve, cut the rolls into
1/2-inch slices and spoon the sauce over  them.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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