INGREDIENTS

INSTRUCTIONS

Cook carrots and celery, separately, in salted water until
crisp/tender. Blanch snow peas for 1 minute in boiling water. Plunge
vegetables in cold water immediately to stop the cooking.  Julienne the
snow peas.  Clean scallions; cut off and save the green  tops (save the
whites for another recipe). Cut all vegetables to the  same length,
about 3 inches.  Pound each chicken breast lightly with a
flat-bottomed, stout glass  until breast is uniform thickness, about
1/2 inch. Lay one or two  pieces of each vegetable, lengthwise, in the
middle of each flattened  breast. Fold the point opposite the long edge
of the breast over the  vegetables. Then fold in the two ends. Finish
by rolling from the  long edge over the vegetables. The goal is to have
a nice,  uniform-thickness roll with the vegetables completely
enclosed.  Bring the chicken stock to a boil.  Place each breast roll
on a sheet  of plastic wrap 3 times its length. Roll up the meat
tightly in the  wrap; twist the ends of the wrap tightly and fold them
under the  roll. Each roll should now look like a giant piece of
tightly wrapped  taffy.  Poach the rolls in the simmering stock.  If
the liquid covers the  rolls, poach for about 6 minutes. Otherwise,
poach for 4 minutes,  turn, and poach another 4 minutes. While the
rolls are poaching, soak  dried mushrooms in very hot water until soft.
Hold still-wrapped rolls in a warm oven while you make the sauce.
Drain the mushroom soaking liquid through a paper towel or coffee
filter to remove grit, and add the liquid to the chicken stock. Boil
the chicken stock mixture, uncovered, over high heat until reduced by
half. Add cream to stock mixture and reduce by half again. Be careful
during this step as the cream tends to foam up. Slice mushrooms if
very large, removing any tough stems, and add to sauce. Taste sauce
and add salt and pepper as desired.  To serve:  Unwrap chicken breasts.
Slice each roll on the diagonal  into about 5 equal pieces. Arrange in
a star pattern, one breast per  plate, with the most attractive sides
up. Carefully spoon hot sauce  around - not - over the chicken breasts.
Try to include 3 - 4  mushroom pieces on each plate. Dust the sauce
areas with A LITTLE  paprika and serve to raves.  Posted to Master Cook
Recipes List, Digest #112  Date: Fri, 7 Jun 1996 11:05:48 EST5EDT
From: NURPPL@NURSE.EMORY.EDU  Recipe By     :

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Nutrition (calculated from recipe ingredients)
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Calories: 474
Calories From Fat: 242
Total Fat: 27.3g
Cholesterol: 154.6mg
Sodium: 1113.8mg
Potassium: 942.3mg
Carbohydrates: 18.3g
Fiber: 4.2g
Sugar: 6.1g
Protein: 38.4g