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