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. Yield: 8 servings RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1262 (66%)|
|Amt Per Serving||% DV|
|Total Fat 140.2g||187 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 92.1g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 222.7mg||69 %|
|Sodium 515mg||18 %|
|Potassium 1092.2mg||29 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 95.4g|
|Protein 73.7g||105 %|
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Calories per serving: 1907
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