Cheesy Baked Chicken Breast Fillets

Preheat the oven to 180–200 °C (top/bottom heat) and have an ovenproof dish ready.

Heat a little oil in a pan and sear the chicken breast fillets on both sides, season with salt, pepper, thyme and oregano, then place them in the dish.

Wash the zucchini and cut into slices.

Fry the zucchini in the pan in a little oil. Dice the tomatoes, add them and briefly fry together.

Deglaze with white wine, let it reduce briefly and season with salt and pepper.

Spread the vegetables evenly over the chicken breast fillets.

Whisk together natural yogurt, egg and grated Gouda and season with salt and pepper.

Pour the yogurt-cheese mixture over the vegetables.

Bake in the preheated oven for 15–20 minutes until the surface is golden brown.

Remove from the oven, plate and sprinkle with finely chopped chives before serving.