Baked Chicken Kievs & Potato Fries

While the fries are baking, finely grate the garlic (see ingredients list). 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 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, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs with a pinch of salt and pepper. Carefully dip each piece of chicken in the seasoned flour, followed by the egg, and finally in the panko breadcrumbs. Set aside on 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, 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, don't worry, you can serve it on the side. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, roughly chop the tomato. Grate the carrot (see ingredients list), unpeeled. 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 to the bowl. Crumble in the feta and toss to coat.