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Ingredients: 2 Cup(s) chicken stock or canned broth 1 Ounce(s) dried morels; rinsed -1 large whole boneless chicken breast; (about 1 1/2 lb) halved 7 Ounce(s) ground chicken meat -1 large egg; slightly beaten -1 1 Tablespoon(s) fresh dill; finely chopped 1/2 Cup(s) heavy or whipping cream 2 Tablespoon(s) unsalted butter; chilled and cut into pieces 2 Teaspoon(s) dry vermouth Directions: 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: Carl Berger Date: 28 Apr 96
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SPICY: sutstitute 1 Coach's world championship bbq chicken Recipe by: Jim Sposato Preparation Time: 10:0 Put two whole chickens in a gallon zip lock bag with a 24 oz. bottle of Wis Chicken chunks with peanuts in spicy sauce ( kung pao ) Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, th Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken, celery, appl Bronx chicken 1. Saute spinach in olive oil, with garlic. 2. Lay out breast. Add layer of spinach and layer of Feta. Roll and hold with toothpicks or twine. 3. Roll in breadcrumbs. Cook in oil in skillet. 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Bring the mixture to a boil and cook until reduced to a pastelike consist Cajun blackened chicken Brush both sides of chicken with butter. =To Make Cajun Spice= Mix together garlic, onion, pepper, chilli and paprika. Rub generously into chicken. Bbq on a smoking bbq plate until outside of chicken is black and inside is tender. Posted by : Sue Rykmans