In a large bowl mix all products to marinate the meat and leave it for 6-8 hours. Fenugreek, savory, basil, garlic, salt and the oil mix in a bowl. Well washed potatoes cut into chunks (not peeled), immersed in the mixture and arrange in a deep pan. The BBQ oven is placed on a tray, meat ranks on the BBQ. Bake for 20 minutes in a preheated 220 C oven, after which the temperature was reduced to 150-160 C and baked for 30 minutes. Chop, fry in heated sunflower oil, then add the bay leaves, sugar and mustard. When mustard is dissolved, place tomatoes, pepper and salt. Allow the stove to thicken. Then blend to a smooth mixture. During grilling the breasts are covered with the rest of the marinade. Once were baked 30 minutes at low temperature, the breast are removed, smeared with sauce and returned to the oven for another 15 minutes. The total time required for the firing is about 1 hour.