Baked Ham and Chicken Roll with Harissa Aioli
with roasted broccoli and sweet potatoes
Chicken Cordon Bleu was the inspiration for these baked chicken rolls that are served with a creamy, smoky aioli and roasted vegetables.
- Chicken breasts, boneless and skinless - 1 lb
- Almond meal / flour - 1/2 cup + 1/2 cup
- Eggs - 2
- Water - 1 Tbsp
- Thyme, dried - 1/4 tsp
- Foil - for baking
- Ham, deli-sliced - 4 oz
- Mayonnaise, paleo-friendly - 1/4 cup
- Harissa - 2 tsp
- Mustard, Dijon - 1 tsp
- Broccoli, florets - 1 lb
- Sweet potatoes - 1 lb, cubed
- Oil, cooking - 2 Tbsp
- Broccoli / Sweet Potatoes - (If prepping right before heating, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Chicken - Butterfly chicken breasts by slicing chicken breast in half, making sure not to slice all the way through (so that the two halves are still connected). Open up chicken breasts, like opening a book. Place parchment paper over chicken and pound with a tenderizer until breasts are about 1/4” / .6 cm thick. Season with some salt and pepper. (Can be done 1 day ahead)
- Prep breading stations – Mix together the first portion of almond meal and some salt and pepper in one bowl / dish. Whisk together eggs and water in second bowl / dish. Mix together the second portion of almond meal, thyme, a generous pinch of salt and some pepper in a third bowl / dish.
- Make aioli - Whisk together mayonnaise, harissa, and mustard.
- Heat oven to 450F / 232C degrees. Set out two sheet pans.
- Line the first sheet pan with foil and spray with nonstick cooking spray or brush with some oil.
- Top each piece of chicken with a slice of ham and then roll. Set aside. You can secure them with a toothpick if needed. (Watch this video for tips.)
- Dip the chicken into the first almond meal mixture, then egg wash, then into the second almond meal mixture.
- Place chicken onto the baking sheet seam side down.
- Bake until chicken has reached an internal temperature of 165F / 74C, 20 to 25 minutes.
- Once chicken is baking, on the second sheet pan, toss broccoli and sweet potatoes with cooking oil and some salt and pepper. Roast, turning with a spatula halfway through cooking, until vegetables are tender, 20 to 25 minutes.
- Slice chicken rolls and serve with harissa aioli. Enjoy vegetables on the side.
Totally fun to make and individually the flavors seemed really spot on, but then all together it felt a bit meh. I think I just need to play around with it, but I'll definitely be putting the white beans with miso on sammies in the future. I will definitely revisit this recipe with some personal tweaks.1 Helpful
We actually did the meat and vegetarian versions for our mixed-eater house. So good, and the leftovers made for amazing, quick lunch sandwiches with fruit on the side.0 Helpful
These were good and fun to make but came out a little dry. The sauce helped but I would maybe choose a thinner sliced ham, and a stronger cheese, or maybe dry the vegetarian bean mix next time.0 Helpful
Made broccoli on the side, because we were slow to get it in the oven. Skipped the aioli and just alternated cheese and ham. I know this made it overly simple but it was good.0 Helpful
Fun, easy, and delicious!0 Helpful
I LOVE how easy this and the tortilla trend of how to stack ingredients is genius. I wasn't as big a fan of the fillings here (needed something, not sure what) but I think I would use this technique again with maybe something else, like chicken/salsa/beans/cheese.0 Helpful