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Name: Chicken En Saucisse
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Black olives; chopped; 1/4 ts Kosher salt; 4 Thin slices baked ham; 1 13 3/4 ounce artichoke; 1 ts Fresh tarragon; 2 c olive oil; 2 Thin slices Lorraine swiss; 1 1/2 c Loosely packed basil; 8 Egg yolks; see note below; 1/4 ts Pepper; Flour; 1/2 c Sharp cheddar; grated; String; 2 Heads roasted garlic; ; removed; 1/2 c Lemon juice; 2 Whole chicken breasts;

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INGREDIENTS

1/2 c Black olives; chopped
1/4 ts Kosher salt
4 Thin slices baked ham
1 13 3/4 ounce artichoke
1 ts Fresh tarragon
2 c olive oil
2 Thin slices Lorraine swiss
1 1/2 c Loosely packed basil
8 Egg yolks; see note below
1/4 ts Pepper
Flour
1/2 c Sharp cheddar; grated
String
2 Heads roasted garlic
; removed
1/2 c Lemon juice
2 Whole chicken breasts;

Servings

INSTRUCTIONS

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

NOTES

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Chicken En Saucisse

1/2 c Black olives; chopped
1/4 ts Kosher salt
4 Thin slices baked ham
1 13 3/4 ounce artichoke
1 ts Fresh tarragon
2 c olive oil
2 Thin slices Lorraine swiss
1 1/2 c Loosely packed basil
8 Egg yolks; see note below
1/4 ts Pepper
 Flour
1/2 c Sharp cheddar; grated
 String
2 Heads roasted garlic
 ; removed
1/2 c Lemon juice
2 Whole chicken breasts;

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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Nutrition

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Serving Size: 1 Serving (777g)
Recipe Makes: 1 servings

Calories: 1907
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1907

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