INGREDIENTS

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."  Converted by
MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 12008
Calories From Fat: 6930
Total Fat: 783.1g
Cholesterol: 2009.9mg
Sodium: 10674.5mg
Potassium: 8394.6mg
Carbohydrates: 961.8g
Fiber: 111.6g
Sugar: 330.8g
Protein: 342.1g