Baked Ham and Chicken Roll with Harissa Aioli
with roasted broccoli and sweet potatoes
- 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
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.