Chicken Breast with Basil Tomato Sauce

Bring stock and 20 g basil to a boil and simmer for 5 minutes. Add chicken fillets and let stand covered for about 15 minutes. Crush garlic and puree with remaining basil and water in a blender. Then drain in a colander. Mix yogurt, half of the skinned, seeded and diced tomatoes and the basil puree in a bowl. Remove the chicken breasts from the liquid, pat dry and slice. Arrange fanned out on warmed plates, with a spoonful of the basil pasta around the edge of each. Sprinkle with the remaining diced tomatoes.

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