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Ingredients

• 12 dried morel mushrooms
• 10 boletus mushrooms
• 4 chicken fillets, skinned
• 1 shallot, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• Juice of a quarter lemon
• Salt and black pepper

Optional

• Accompany with sundried tomato and rosemary butter
• 125 g butter, softened
• 5 to 8 sundried tomatoes
• 1 tbsp rosemary, freshly chopped
• Salt and black pepper

Preparation

• If using dried mushrooms, sprinkle with boiling water, cover and leave 30 minutes. 
• Drain, press to remove any excess water, and chop. Put aside.
• Make an incision lengthwise to form a pouch.
• Delicately open each slit with a knife and stuff with mushrooms.
• Close with toothpicks to keep the stuffing from coming out while cooking.
• Mix shallot, garlic, olive oil, lemon juice, salt and pepper.  Pour over chicken and allow to marinate 1 hour at room temperature sealed with cellophane wrap.
• Preheat barbecue or gas appliance.
• Cook chicken fillets over high heat, 4 minutes each side, until cooked just right and the juice released when pricked with a skewer is clear.

Comments

• Mediterranean vegetable brochettes 
•  Ingredients:
• 2 zucchini sliced in discs of 2.5 cm
• 1 yellow pepper, seeded and cut in squares
• 16 cherry tomatoes
• 2 onions, peeled and cut in large pieces 
•  Marinade:
• 2 tbsp thyme or marjoram
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• 3 garlic cloves, finely chopped
• Salt and black pepper
• Wood skewers should be left in water 30 minutes before use.
• Slide vegetables on skewers by alternating colors.
• Pour marinade and leave 30 minutes.
• Drain and cook at high heat 4 to 5 minutes each side.
• Serve and sprinkle with more marinade.

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