Preheat oven to 180 °C.

Rinse the meat and dust it with salt and pepper from both sides. Grab an oven-proof skillet. Heat 1 tablespoon of olive oil. Place chicken breasts onto the skillet and fry for 3 mins from each side. Put the skillet into the preheated oven and roast for 10 more mins.

Pour the peas into 500 ml of salted water. Add mint leaves. Bring to a boil. Cook for no longer than 5 mins.

Drain the peas. Place them with the mint leaves in a food processor and blend, adding lukewarm milk gulp by gulp. Season with salt and pepper.

Cut ham into strips and quickly roast on a dry skillet for 2–3 mins.

Place a ladleful of pea purée onto a serving dish, add sliced chicken, and top with roasted ham.