INGREDIENTS
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4 free-range chicken breasts
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3 cups organic chicken stock
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1 cup plain Bulgarian yogurt
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8 anchovy filets
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1/3 cup parsley, chopped
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2 tablespoons chives, chopped
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1 loaf rye bread, sliced
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2/3 cup feta cheese, thinly sliced
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1 head romaine lettuce
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sea salt and freshly ground black pepper, to taste