John Myers
Ingredients for 4 servings:
- 2 large chicken breasts, skinless and boneless
- 4 tbsp olive oil
- 300 g Greek yogurt, 10% fat
- 1 tsp flour
- some pepper
- 1 tsp oregano, or frozen Italian herbs
- 1 tbsp honey
- 2 tsp chili powder
- some sea salt
- 500 g cherry tomatoes, possibly with vine, looks nicer
- 125g mozzarella
- 1 bunch of chives
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
delicious chicken breast fillet marinated in yogurt
Rinse the fillets and pat dry. Mix together 1 tablespoon olive oil, 3 tablespoons yogurt, flour, a little pepper, oregano, honey, and chili. Brush the chicken fillets all over with the yogurt mixture. Place side by side in a baking dish. Cover with foil and let stand for about 2 hours. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan/gas mark 3). Season the chicken fillets with salt. Roast in the hot oven for a total of 25-30 minutes. Meanwhile, carefully rinse the tomatoes and pat dry. Mix the tomatoes with the remaining oil, a little salt, and pepper. Drain the mozzarella and slice. After 20 minutes of cooking, distribute the mozzarella slices among the fillets and add the tomatoes to the fillets. Set the oven to medium grill or top heat. Brown everything for about 5-10 minutes until golden brown. Rinse the chives, shake dry, and cut into fine rings. Sprinkle the chicken and tomatoes with sea salt and chives and serve on a plate or in the bowl. Serve with salad, baguette, rosemary potatoes, etc. Serve with the remaining yogurt over the bread.
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