Chicken, Yoghurt and Dill Topping (serves 5 as a topping/filling)
600g skinless, boneless chicken thighs
450g low fat Greek yoghurt
Large handful fresh dill, finely chopped
½ tsp Worcestershire sauce
1 tsp lemon juice
Plenty of salt and pepper to taste
1. Preheat the oven to 180C. Put the chicken thighs in a roasting dish, dot with a bit of butter on top of each, season with salt and pepper and bake in the oven for 25 minutes.
2. Remove from the oven, allow to cool, and dice. Mix together with the yoghurt, dill, Worcestershire sauce, lemon juice and season to taste. Chill, and serve- on top of your jacket potatoes, in your sandwiches, or with whatever you wish!