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Chicken breasts stuffed with ham, mint yogurt sauce

Name: Chicken breasts stuffed with ham, mint yogurt sauce
Prep time: PT20 minutesM
Cook time: PT20 minutesH
Total time: P1DT20 minutesH20 minutesM
Yield: 10
Ingredients: 500 ml sodium-reduced cooked ham; 10 deboned plain chicken breasts; 1 lemon, for the peel; 125 ml chopped parsley; 2 garlic cloves, finely chopped; 45 ml butter; 250 ml plain yogurt; 15 ml lime juice; 15 ml honey; 15 ml dried mint; Salt and pepper

Portions10
Preparation20 minutes
Cook time20 minutes

Ingredients
- 500 ml sodium-reduced cooked ham
- 10 deboned plain chicken breasts
- 1 lemon, for the peel
- 125 ml chopped parsley
- 2 garlic cloves, finely chopped
- 45 ml butter
- 250 ml plain yogurt
- 15 ml lime juice
- 15 ml honey
- 15 ml dried mint
- Salt and pepper

Ingredients

Ingredients
- 500 ml sodium-reduced cooked ham
- 10 deboned plain chicken breasts
- 1 lemon, for the peel
- 125 ml chopped parsley
- 2 garlic cloves, finely chopped
- 45 ml butter
- 250 ml plain yogurt
- 15 ml lime juice
- 15 ml honey
- 15 ml dried mint
- Salt and pepper

Preparation

- Preheat the oven to 190°C (375°F)
- Chop the ham finely (with a knife or in a food processor), place it in a round bowl
- Add the lemon peel, parsley, garlic and pepper. Mix well and set to the side
- Place 60 ml (1/4 cup) of stuffing in the middle of each breast and roll them back on themselves, closing firmly
- Melt the butter in an ovenproof pan and put in the stuffed breasts, fold down to seal the roll, then colour them on all sides. Cook in the oven for 20 minutes or until the internal temperature reaches 74°C (165°F)
- Mix the yogurt with the lime juice, the honey and the mint. Add salt and pepper and keep cool
- Cut the rolls in 3 and serve accompanied by a ramekin of yogurt and mint sauce and the honey-glazed carrots

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