Chicken Breast with Herb Sauce

Ingredients

• 4 chicken breast fillets
• 1 bunch Basil
• 1 Garlic clove
• 4 tbsp Lemon juice
• 3 tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 3 hard‑boiled eggs
• 1 bunch flat parsley
• 1 bunch chives
• 1 bunch dill
• 1 handful tarragon
• 1 handful borage
• 1 handful sorrel
• 1 handful pimpinella
• 2 sprigs estragon
• 1 sprig lovage
• 250 g yogurt
• 150 g Sour cream
• 2 tsp Dijon mustard

Instructions

1. 1.

   Cut a pocket into each chicken breast fillet. Slice basil leaves into strips. Peel garlic, press through a small bowl and mix with basil and 2 tbsp lemon juice; season with salt and pepper.

2. 2.

   Fill the chicken breasts with the herb mixture and tie with kitchen twine. Brush the meat with 2 tbsp oil and season with salt and pepper.

3. 3.

   Wash the herbs, dry, and finely chop the leaves.

4. 4.

   Whisk yogurt with crème fraîche and mustard. Peel eggs and finely chop them. Stir eggs with remaining lemon juice and oil into the yogurt mixture; season with salt and pepper. Finally fold in the chopped herbs.

5. 5.

   Preheat grill and cook the chicken breasts for about 5 minutes per side. Stir the green sauce, adjust seasoning with salt and lemon juice, and serve with the grilled chicken.