Chicken Breast with Herb Yogurt
Preheat the oven to 200°C (approximately 400°F).
Rinse the chicken breasts, pat dry and cut a slit in each horizontally. Cut the cheese into thin slices and fill the chicken breasts. Secure with toothpicks and season with salt, lemon juice and pepper. Place on a lined baking sheet and drizzle with a little oil. Bake for about 15 minutes until light golden brown.
Mix the yogurt, 1-2 tablespoons lemon juice and the herbs and season with salt.
Remove the chicken breasts from the oven, let rest briefly, remove the toothpicks and cut into slices.
Serve with the yogurt sauce and garnish with thyme flowers.