Ham stuffed chicken breasts with lemon herb sauce


A few weeks ago, i was trying to use up a bunch of mint that my husband brought home. It was so fresh and so lovely, I just couldn´t bear to see it go to waste. i had some chicken breasts in the freezer that KI figured wuld go reallt well with lemon mint sauce and I found a good recipe on the Foodnetwork website The original recipe can be found here .The only change I made was that I stuffed them with ham because I wanted to use up some cooked ham slices that I had. I doubled the recipe because my chicken breasts were small and I wanted to have leftovers for the next day. The result was fantastic and I would definitely recommend it is company is coming..with or without the ham!



Chicken with a Lemon Herb Sauce

Total Time:
25 min
10 min
15 min

Yield:4 servings

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves and a slice of cooked ham for each
Kosher salt and freshly ground black pepper

Lemon Herb Sauce:
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

Extra equipment: toothpicks

For the Chicken:
Heat a large ovenproof skillet over medium-high heat. Add the olive oil and coat the base of the skillet  well. Season the chicken breast with salt and pepper on the smooth side of each breast.  Place a chiken breast on a flat surface, place a layer of ham and roll. If the ham is bigger than the breast, don´t worry. Just break up the ham a bit to fit the chicken breast properly and nothing is hanging out too much. When rolled, stick in a toothpick or two to seal it closed. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes .Keep an eye on them because some ovens are a bit faster than others!) Yours may take longer, especially if they are quite thick. Mine were quite thin so keep this in mind! . Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. (Again, times may vary)
For the sauce: crush the garlic clove and sprinkle in the salt, Place in a food processor or blender and add in all the ingredients except the olive oil. Blend until the ingredients are well incorporated than gradually add the olive oil. Check seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.


Enjoy! xxxx Natascha

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