• 4 pieces chicken breast
  • 100gr CHARALAMBIDES CHRISTIS strained yogurt
  • 1 cup tomato juice
  • 4 carrots
  • ½ a bunch parsley
  • 1 tbsp rosemary
  • 1 tbsp olive oil


Sauté the chicken in oil. Add the tomato juice and let it cook for a bit. Add the yogurt and mix.

Cut the carrots into slices. Put them in with the chicken and add two glasses of hot water. Lower the heat, wait until the sauce thickens, and add the rosemary. Let it boil for a bit.

Remove the pan from the heat and serve, sprinkling finely chopped parsley over each portion.