Preparation
Wash, peel and cut the tomatoes into dices; sprayed with vegetable spray (PAM) the carrots are cut into thin sticks, peeled, chopped onions, the mushrooms are washed, dried, the earthy parts of the stem are removed and filleted. The baking tray is heated for 7 minutes in the microwave. The breast is varnished with water bound with splenda, put on the tray, browned on all sides (crushed lightly against the bottom with a wooden spoon), covered with sticky plastic with holes; cook for 7 minutes, turning it over so that it browns on all sides, let it rest. In a microwave-safe dish put a little water with the vegetables, lightly salt and place the breast on top, add the broth in a cup of boiling water and add it to the source, cover with plastic and pierced cook for 10 minutes. The breast is removed, wrapped in aluminum foil and left to rest while the vegetables are cooked for 10 more minutes. After that time, they are passed along with the broth through the masher, yogurt is added, stir well and put in the microwave for 1 minute. The breast is cut.
