Kiev-style chicken with garden greens salad
1 individual, grated
Medium fat soft cheese
4½ clove(s), crushed
2 tablespoons, chopped
Chicken breast, skinless, raw
Calorie controlled cooking spray
Asda Panko Breadcrumbs
20 g, 5g per 1 tbsp
Vinegar, All Types
5 teaspoons, cider
Dried Mixed Herbs
½ teaspoons, level, English
Peas, frozen, boiled
8 leaf/leaves, small, Baby Gem, torn into bite-size pieces
Bottle Green Elderflower Cordial, Diluted
20 ml, diluted
1 portion(s), medium, halved lengthways, deseeded and sliced
4 medium, trimmed and thinly sliced
2 stick(s), thinly sliced
4 sprig(s), torn
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Mix the grated mozzarella with the soft cheese, 4 garlic cloves, chopped parsley, and season well. Cut pockets in the sides of the chicken, so you can open each fillet like a book but the ends are still joined. Push half of the filling inside each fillet. Mist with cooking spray, scatter each fillet with 1 tbsp panko breadcrumbs, mist again with more cooking spray, then transfer to a baking tray. Bake for 20 minutes until the chicken is cooked through and the crumb is golden.
- Meanwhile, bring a small pan of water to the boil, add the peas and cook for 2 mins, then drain and set aside.
- In a small bowl, combine the cider vinegar, olive oil, English mustard powder, remaining garlic, elderflower cordial and dried mixed herbs in a clean jar, along with 1 tbsp water. Scatter the lettuce over a plate and top with the cucumber, peas, celery, spring onion and a few torn fresh mint leaves. Toss to combine, then scatter over a small handful of salad cress and serve with the chicken.