Chicken en Saucisse

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Basil Aioli
  • 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
  • String
  • Flour
Directions
  • Aioli: Put garlic in blender with the yolks, lemon juice and basil. Slowly add olive oil. Set aside.

  • Preheat oven to 400 degrees.

  • Pound out the chicken until thin. Place the breasts one on top of the other in an overlapping fashion. Mix the olives, artichokes, tarragon, salt and pepper together.

  • Place 2 pieces of the ham on top of the chicken in an overlapping manner. Then add the artichoke mixture. Sprinkle the cheddar cheese on top. Layer with a slice of the Swiss cheese. Place 2 more ham slices on top. Place remaining slice of Swiss on top of ham. Roll the chicken log and tie with the string. Chill.

  • Toss in seasoned flour and saute on all sides until golden brown. Place in oven and bake 25 minutes. Remove and chill.

  • Cut off string and slice thin. Serve with Basil aioli.

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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