Raw chicken meat is very polluting, so you should work in a specific clean table to handle it, and with a knife also clean that we will not reuse for anything else before cleaning it with dishwashing soap.
Preheat the oven to 180º C and prepare a large tray. Remove the chicken from the refrigerator and open the container a few minutes to lose the cold. dry with paper towels and remove possible traces of fat, bone or feathers.
Cut into strips with a good sharp knife and then chop into smaller pieces, as we want the hamburger with more or less texture. You can also use a meat grinder, if we have one.
Work each breast separately and place in a clean container. Salpimentar and add mustard, yogurt, tomato, a splash of lemon, washed parsley and ground spices to taste (sweet or spicy paprika, cumin, garlic, thyme, oregano …).
With moistened hands, or using a plaster hoop and a spoon, or a hamburger mold, divide into about six servings and form the medallions, compacting them, leaving them with a certain thickness but without excess. Go placing them on the tray.
Bake for about 20 minutes, until golden brown. They can’t stay raw inside. Turn them towards the end so that they are done in a homogeneous way. We can also finish them on the grill or grill So they take a better taste. Serve with bud or lettuce leaves or whatever we like.