1/2 c. plain yogurt
1 clove garlic, minced
3 tbsp. snipped chives
1/2 tsp. salt
Pepper to taste
Pinch of cayenne pepper
4 skinless chicken breasts (bone-in)

Combine all ingredients except chicken in small bowl, and mix well. Holding sharp knife almost parallel to bone, cut two diagonal slits in each breast 2-inches apart, to form 2 pockets.

Lift flap of each pocket, and fill with some yogurt mixture. Arrange chicken in baking dish, and spoon any remaining filling over the top. Loosely cover and refrigerate 1 hour.

Preheat oven to 450 degrees and bake chicken until crisp and browned, about 35 minutes. Serve immediately. Serves 4 portions.

Serve with brown-herb rice and a side-dish of fresh fruit. A glass of blush wine would go nicely, too.