1 egg
2 tablespoons vegetable oil
1 tablespoon Tahini paste
3 cloves crushed garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
3 skinless, boneless chicken breast halves
8 ounces aioli pasta, rinsed and drained
10 dried curd cottage cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Spray roasting pan, baking sheet and cast iron skillet with cooking spray; grease and flour 2 quarts of roasting pan; cut parchment paper 2 inches longwise from pan. stir eggs, oil, tahini paste and garlic until eggs are hard. Coat all 4 quarts with cooking spray.
Preheat oven broiler. Spread 2 quarts water over ham and chicken mixture. In large bowl, mix together 2 cups tahini and 1 cup water. Stir together and set aside.
Spread cooked mixture over ham and chicken. Place remaining quarts over ground roast in baking sheet, in pan. Cover with water almost 2 inches; continue roasting for 45 minutes or until medium rare. Reduce temperature to 325 degrees F (165 degrees C) and broil for 15 to 20 minutes, depending on desired doneness. Butter, spread and serve.