Baked Chicken Kievs

While the sweet potato is baking, finely grate the garlic. Finely chop the parsley. Cut the lemon (see ingredients) 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, ready to fry. 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. In a large bowl, add the cherry tomato, mixed salad leaves and mustard cider dressing (see ingredients list). Toss to coat.