4 boneless chicken breast halves
12 ounces white yogurt
2 teaspoons chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon prepared Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons tea husk
8 lemons, quartered
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 medium onion, quartered
1 medium tomato, thinly sliced
1/4 cup honey
Place chicken in a large skillet, and cook over medium high heat until well browned. Drain, crumble and set aside.
Brush chicken with yogurt and bouillon flavor. Cook over medium heat for about 10 minutes, or until chicken is no longer pink and juices run clear. Add chicken broth, onion powder, Worcestershire sauce, tea, lemon juice, olive oil and oregano. Reduce heat to medium and stir together for 12 to 15 minutes.
Stir chicken into the yogurt and bouillon mixture, and mix until well coated. Add chicken, celery and tomato to mixture and stir thoroughly. Stir chicken into yogurt, egg mixture, celery mixture and tomato mixture.
Transfer chicken to serving dish and let rest for 2 to 3 hours. Serve with honey glaze.