Skillet roast chicken with yoghurt and herbs

Easy and simple but with a delicious taste this dish! The yoghurt helps the chicken to remain moist and tender and gives an extra flavour. If you want, before you add the chicken, you can throw in the skillet baby potatoes with the skin on and you'll have a great full meal. Substitute the Kefalograviera cheese with another semi-hard and semi-salted cheese of your choice

Adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
500gr. chicken breast fillets (skin on)
250gr. Greek strained yoghurt
100gr. Greek Kefalograviera cheese, grated (optional -my addition)
a few sprigs of fresh thyme or sage (I used oregano)
5 tbsp of olive oil
salt
pepper
1/2 glass of dry white wine (optional -my addition)
250gr. baby potatoes, skin on (optional)

Method:
In a bowl put the yoghurt and the grated cheese together and mix until well blended.

Carefully lift the skin of the chicken and fill the intermediate space with the yoghurt/cheese mixture. Season well with salt and pepper on both sides and leave aside on a plate.

In a spacious non-stick frying pan warm the oil in medium-high heat. Lay the herb sprigs on the bottom of the pan and scatter the potatoes (if used). Cook the potatoes until they start getting soft, turning them around so to get nicely coloured on all sides. Cut the potatoes in half, lengthwise, to make it easier.

Add the chicken fillets and cook for a few minutes turning frequently so they get nicely coloured on both sides. Pour over with the wine and when the food comes to the boil turn the heat to medium.

Cook the food, uncovered, until the chicken and the potatoes are cooked through and the chicken skin is nicely crispy and coloured.

Serve immediately along with a green salad or roast vegetables.