Summary

Ingredients

• 4 chicken breasts (150 g each)
• 4 tablespoon breadcrumbs
• 150 g yourt (0.1% fat)
• 4 stalks parsley
• 1 sprig rosemary
• 2 cloves garlic
• 2 teaspoons mustard
• salt and pepper
• 4 stalks thyme

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Instructions

1. Peel and mash the 2 garlic cloves.
2. In a bowl, mix the mashed garlic, 4 tablespoons breadcrumbs, 2 teaspoons mustard, 150 g yogurt, salt, and pepper.
3. Wash the 4 parsley stalks, 1 rosemary sprig, and 4 thyme stalks. Finely chop all herbs and stir into the yogurt mixture.
4. Preheat the oven to 200 °C (392 °F); if using convection mode, set to 180 °C (356 °F).
5. Rinse the 4 chicken breasts under cold water and pat dry with paper towels.
6. Rub the underside of each chicken breast thinly with the herb paste and place on a tray lined with aluminum foil.
7. Spread the top of each chicken breast thickly with the remaining herb paste. Refrigerate for up to 15 minutes before baking.
8. Bake for 30 minutes until the chicken reaches an internal temperature of 74 °C (165 °F).