Recipe courtesy of Kathy Cary
Chicken en Saucisse
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 668
- Total Fat
- 62 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 187 mg
- Sodium
- 290 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 668
- Total Fat
- 62 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 187 mg
- Sodium
- 290 mg
Ingredients
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.
