Ingredients (for 4 people)

4 whole chicken breasts, without bone
1 tablespoon oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
10 spring onions
½ cup almonds in their skins
½ chopped parsley
2 cups Greek full fat yogurt
½ cup creme fraiche
1 lemon, juiced
Parchment baking paper

Preparation

Preheat oven 175 degrees Celsius or 150 degrees Celsius in a convection oven.
Place parchment paper on a cookie pan. Rinse and dry meat. Heat oil in large pan. Roast chicken on all sides for 3 minutes, then season with salt and pepper.
Place on parchment paper and put in oven for approximately 20 minutes. Wash spring onions and cut into fine rings. Coarsely chop almonds. Mix yogurt, almonds (reserve a few chopped almonds
for garnish on top of dish), creme fraiche and lemon juice. Add salt, pepper and sugar. Remove meat from oven and allow to cool. Slice in ½ slices. Top chicken with the yogurt sauce.

Nice side dishes are a fresh green salad and fresh baguette or bread rolls.

See you next week!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

Featured Image Photo Credit: © Tatiana Vorona / Shutterstock.com