Chicken Breasts with Herbed Walnut Dip
Rinse the chicken breasts and pat dry. Mix curry powder with chili powder and olive oil. Spread over the chicken breasts, season with salt and fry in a non-stick pan over low heat on both sides, about 8 minutes.
Finely chop the walnuts. Peel garlic and finely chop. Mix both with the yogurt and the herbs and season with salt and lemon juice.
Slice chicken breasts and serve with the dip.