Recipe - Kurinoye File So Smorchkani(Stuffed Chicken B

2 cup Chicken Stock Or Canned
Broth
1 ounce Dried Morels; Rinsed
1 lg Whole Boneless Chicken
Breast; (About 1 One half Lb)
Halved
7 ounce Ground Chicken Meat
1 lg Egg; Slightly Beaten
2 tablespoon Fresh Parsley; Chopped
1 tablespoon Fresh Dill; Finely Chopped
;Salt And Freshly Ground
Black Pepper, To Taste
1/3 cup Dry White Wine
One half cup Heavy Or Whipping Cream
2 tablespoon Unsalted Butter; Chilled And
Cut Into Pieces
2 teaspoon Dry Vermouth

Bring One half 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 tablespoon 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
mediumsized 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 mediumhigh 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 1/2inch slices and spoon the sauce over them.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini