Baked Chicken Kievs

While the fries are baking, finely grate the garlic (see ingredients). Finely chop the parsley leaves. Slice the lemon into wedges. In a medium bowl, add 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 and garlic butter.

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, then season with salt and pepper. Carefully dip each piece of chicken in the seasoned flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate. TIP: Be gentle when crumbing the chicken to ensure the butter mixture is kept inside!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. 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, don't worry, you can serve it on the side.

While the chicken is baking, roughly chop the tomato. Grate the carrot (see ingredients). In a large bowl, combine a generous squeeze of lemon juice with a drizzle of olive oil. Add the tomato, carrot and mixed salad leaves. Crumble in the Greek salad cheese (see ingredients) and toss to coat.