Chicken en Saucisse

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2 heads roasted garlic

8 egg yolks*

1/2 cup lemon juice

1 1/2 cups loosely packed basil

2 cups olive oil

2 whole chicken breasts, boneless, skin removed

1/2 cup black olives, chopped

13 3/4-ounce can of artichoke hearts, drained, chopped

1 teaspoon fresh tarragon

1/4 teaspoon Kosher salt

1/4 teaspoon pepper

4 thin slices baked ham

1/2 cup sharp cheddar, grated

2 thin slices of Lorraine swiss cheese

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