This was another wonderful result of having fun with morels. It's my Indian take on Chicken Cordon Bleu. I stuffed chicken breast with sauteed morels, some gruyere and a spread of pesto and grilled them up. I loved the flavor combination of this, but the pappardelle was the winner for me. Incidentally, this chicken makes wonderful panini the next day.
2 chicken breasts
.25 oz dry morels
T tandoori masala
t garlic paste
t ginger paste
2 T yogurt
T pesto
slices of gruyere
salt, pepper, butter
Slice chicken breasts (not all the way through) and marinate overnight in yogurt, garlic and ginger and tandoori masala. Add some olive oil and salt and pepper.
Drain morels that have been soaking in water for four hours (you may use the broth for another dish) and chop them up. Sautee in some heated butter in a pan and salt and pepper. Stuff chicken breasts with morels, some pesto and a slice of gruyere. Grill for 15 minutes or until chicken is cooked through.
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