INGREDIENTS

INSTRUCTIONS

BASIL AIOLI
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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