Cut the morel mushrooms in to small, equal sized pieces.
Gently flatten the chicken escalopes then season with salt and pepper.
Cut the foie gras in to batons 1cm wide and 4cm long. Season with salt and pepper.
Place a foie gras baton on to a chicken fillet and then sprinkle morel mushrooms over the top. Roll the fillet up around the foie gras and the morel mushrooms. Wrap in cling film to secure in the shape of a thick sausage.
Poach the ballotines in boiling water for 10 minutes.
Allow the ballotines to cool down then remove the cling film and cut into thin slices.
Serve warm or cold.
«This recipe is also delicious made with veal escalopes rather than chicken.»