Directions
Chicken: Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through. Set aside 50g of boursin cheese for the dressing, then stuff the chicken pocket with the remaining cheese. Tuck the cheese in very tightly to make sure it’s covered by the chicken. Pop the chicken in the freezer while you make the salad to help it firm up for coating.
Salad: Place 50g lettuce leaves in a large salad bowl. Finely slice 1 small red onion and ⅓ cucumber. Add to the bowl. Make your dressing by combining a handful chopped dill and mint with 1 chopped spring onion, the juice of 1 lemon and 2 tbs mayonnaise. Feel free to blend this up to create a smooth texture, if desired. Set the dressing aside.
Coat chicken: Preheat the oven to 200º C fan bake. Line a baking tray with baking paper. Set up 3 bowls: one with ¾ cup breadcrumbs, one with ¼ cup flour and one with 1 whisked egg. Dip the chicken into the flour, then egg, then breadcrumbs. Pop the chicken on the tray and bake for 25-30 minutes, flipping halfway, until cooked through.
Finish: Drizzle the dressing over the salad and toss. Serve up with chicken and salad on each plate, and enjoy!