Load up your midweek with a bit of Greek. This herby crumbed chicken saganaki starts on the stove before heading to the oven with a side-kick of feta to get all golden and crisped. A side salad for freshness finishes a job well done.
Preheat oven to 200°C fan-forced. Finely chop dill. Zest lemon. Place lemon zest, dill, panko breadcrumbs and 2 teaspoons olive oil in a bowl and mix to combine.
Slice chicken horizontally to yield 2 thinner pieces. Peel and slice eschalot. Peel and crush garlic. Halve tomatoes.
Heat 2 teaspoons oil in an ovenproof frypan over medium heat. Add eschalot and a pinch of salt and cook, stirring, for 1–2 minutes or until softened. Add garlic, chilli flakes and tomatoes and cook, stirring, for 3–4 minutes or until tomatoes begin to break down. Add 125ml (1⁄2 cup) water, stir to combine and bring to a simmer.
Nestle chicken into sauce and crumble feta around chicken, top chicken with herby crumb. Transfer to oven and bake for 12–15 minutes or until crumb and feta is golden. Remove from oven and set aside to rest for 5 minutes. While chicken is cooking, continue with step 5.
Thinly slice spring onion. Slice cucumber into half-moons. Combine remaining olive oil, red wine vinegar, salt and pepper in a bowl big enough to fit the salad. Add mixed salad leaves, cucumber and spring onion and toss to combine.
Cut lemon into wedges. Divide chicken and sauce between bowls and serve with salad and lemon wedges.