Chicken en Saucisse Recipe

Name: Chicken en Saucisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Aioli; 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

Servings: persons

Basil Aioli
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

1
Aioli: Put garlic in blender with the yolks, lemon juice and basil.
2
Slowly add olive oil.
3
Set aside.
4
Preheat oven to 400 degrees.
5
Pound out the chicken until thin.
6
Place the breasts one on top of the other in an overlapping fashion.
7
Mix the olives, artichokes, tarragon, salt and pepper together.
8
Place 2 pieces of the ham on top of the chicken in an overlapping manner.
9
Then add the artichoke mixture.
10
Sprinkle the cheddar cheese on top.
11
Layer with a slice of the Swiss cheese.
12
Place 2 more ham slices on top.
13
Place remaining slice of Swiss on top of ham.
14
Roll the chicken log and tie with the string.
15
Chill.
16
Toss in seasoned flour and saute on all sides until golden brown.
17
Place in oven and bake 25 minutes.
18
Remove and chill.
19
Cut off string and slice thin.
20
Serve with Basil aioli.
21
*RAW EGG WARNING
22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
23
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.

2475

kcal

Calories

174

Fat

142

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Basil Aioli, 2 heads roasted garlic, 8 egg yolks*, 1/2 cup lemon juice, and more.

Yes, Chicken en Saucisse falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken en Saucisse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions