Wash the chicken breast, cut it in half. Boil it with a little salt and a few peppercorns. After the breast is cooked, take it out on a plate, let it cool for 15-20 minutes, then cut it into pieces.
In a bowl beat eggs with salt and pepper. Add the yogurt and flour. Put the cheese on the large grater, incorporate it as well. Finely chop the dill and parsley, add them to the composition. Release the chicken pieces, mix lightly with a spoon.
Take a tray of muffins, grease it with a little oil. Put the composition in the forms, but do not fill them more than 3/4. Preheat the oven to 180 degrees C, insert the muffins. Bake them for about 25-30 minutes, until they are brown and well penetrated (do the toothpick test).
When they are ready, take them out of the oven and let them cool for 10 minutes, then they are good to serve. If you do not serve them immediately, while they are warm, cover them with foil. Out of this amount I got 8 larger muffins. Good appetite!