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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