Baked Chicken Kievs

While the chips are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley. Cut the lemon into wedges. In a medium bowl, place the butter, garlic, parsley and a squeeze of lemon juice. Season with salt and pepper. Mash together with a fork, then set aside. Place your hand flat on top of a chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book, then spread with some of the garlic butter. Close the chicken, then repeat with the remaining chicken breasts.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs with a pinch of salt and pepper. Carefully dip each piece of chicken in the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate. TIP: Be gentle when crumbing the chicken to keep the butter mixture inside!

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. TIP: Some of the garlic butter will seep out, but don't worry, you can serve it on the side.

While the chicken is baking, halve the cherry tomatoes. Thinly slice the cucumber into half-moons. In a large bowl, add the cherry tomatoes, cucumber, mixed salad leaves and mustard cider dressing. Crumble over the fetta and toss to coat.