Baked Chicken Kievs

While the sweet potato is baking, finely grate the garlic. Finely chop the parsley leaves. Cut the lemon into wedges. In a medium bowl, combine 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 each 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.

In a shallow bowl, combine the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and season with salt and pepper. Carefully dip each piece of chicken in the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to 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 with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken 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. In a large bowl, combine the cherry tomatoes, mixed salad leaves and mustard cider dressing (see ingredients). Toss to combine.

Divide the baked chicken kievs, sweet potato fries and salad between plates. Serve with dill & parsley mayonnaise and the remaining lemon wedges.