INGREDIENTS 4 chicken breasts 2 yogurt cups (200gr each) 2 eggs 1 bunch of dill oregano rosemary salt and pepper
- Mix the yogurt with the eggs, the dill and the chopped rosemary, salt and pepper.
- In a baking tray, lay a greaseproof paper. Place the chicken in the tray and cook in a preheated oven for about 45 minutes at 2000C.
- Put the chicken off the tray and strain its liquids.
- Pour yogurt sauce over the chicken and put it back in the oven for about 20 minutes.