Chicken Breast Stuffed with Ham and Avocado on Mustard Vegetables

For the stuffed chicken breasts cut the avocados , lift the flesh from the skin and cut into thin strips.

Then cut both chicken breasts lengthwise, leaving the sides unfolded. Spread one side with a little mustard and top with a few strips of avocado.

Now place 1.5 slices of ham on each avocado, salt, pepper and fold shut. Fix the closed meat pockets on the sides with toothpicks and fry them in olive oil on both sides for a few minutes.

Then put the stuffed breasts in an oven dish, pour very little water on them (only wetting the bottom) and roast in the oven for about 45 minutes at 200 degrees. Spread the remaining avocado pieces next to the meat in the oven vessel.

For the vegetables, heat some olive oil in a pan and roast the pressed garlic cloves in it a bit. Then add the frozen vegetables and let them cook a bit. Then stir in 2 tbsp. mustard and add salt and pepper.

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