-
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.
