Baked Chicken Kievs

While the potato is baking, finely chop the garlic. Finely chop the parsley leaves. Zest the lemon to get a good pinch, then cut into wedges. In a small bowl, combine the butter, garlic, parsley and lemon zest. 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. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. 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 in batches 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, roughly chop the tomato. In a large bowl combine the tomato, mixed salad leaves and mustard cider dressing. Season with salt and pepper. Toss to combine. Set aside. In a small bowl, combine the mayonnaise and a squeeze of lemon juice. Stir to combine and season with salt and pepper.