4 whole chicken breasts, split
Salt and freshly ground pepper
2 onion slices
2 lemon slices
2 whole cloves
2 sprigs parsley
1 tsp. cornstarch
1/2 c. white wine or chicken broth
1 c. plain yogurt
2 tbsp. minced shallots
3/4 c. mayonnaise
1/2 c. grated Parmesan cheese

Season chicken with salt and pepper and place in shallow baking pan with onion and lemon slices, cloves and parsley. Add wine or broth and cover tightly with foil. Oven poach at 350 degrees until tender and springy, about 30 minutes.

Strain off liquid and save. Cool chicken, cover and refrigerate. Remove skin and pull meat from bones in long meaty strips. Lay in shallow baking dish.

Mix cornstarch with wine or broth (first remove any fat from it) and blend with yogurt, shallots, and mayonnaise. Spread evenly over chicken and sprinkle with Parmesan. Set in 400 degree oven until hot and bubbly, about 10 minutes. Run under broiler a minute or two to glaze until flecks of brown show. Serves 8.