Recipes
Date posted: 30/08/2022
Ingredients
| For the pickled cucumber</strong | |
| Cucumbers, thinly sliced | 2 |
| Everyday Favourites salt | 1 tsp |
| Sugar | 100g |
| Cider vinegar | 200ml |
| Everyday Favourites ground turmeric | 2 tsp |
| Coriander seeds | 2 tsp |
| Everyday Favourites black peppercorns | 2 tsp |
| Yellow mustard seeds | 2 tsp |
| Everyday Favourites red chilli flakes | 2 tsp |
| Everyday Favourites ground cinnamon | 2 tsp |
| Star anise | 4 |
| For the chicken Kiev | |
| Garlic clove, peeled and crushed | 5 |
| Philadelphia Original | 200g |
| Everyday Favourites large free-range eggs | 3 |
| Panko breadcrumbs | 300g |
| Everyday Favourites ground turmeric | 15g |
| Small chicken breast (125g each) | 10 |
| Everyday Favourites plain flour | 150g |
| To serve | |
| Sweet potato wedges | 1.2kg |
| Baby gem lettuce | 100g |
Method
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Pickled Cucumber- Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes.
- Dissolve the sugar in the vinegar along with all the spices and water by warming slightly then leave to cool.
- Drain off the liquid and brush off any excess salt from the cucumbers, then transfer to a bowl or jar and cover with the sugar and vinegar solution.
- Cook off the garlic in a pan to take the raw edge off the flavour and then combine with the Philadelphia ready to stuff the chicken breasts.
- In a large bowl, beat the eggs and set aside. In another large bowl, add the panko breadcrumbs and turmeric and set aside.
- Rinse the chicken and pat dry. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. Spoon or pipe the Philadelphia mix into the slit and then seal it back up. Try not to overfill the pocket.
- Coat the chicken in flour first, then egg and then dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken.
- Heat oven to 190°C, pre heat the tray, then drizzle with oil and place the chicken on the hot tray and cook through for 15-20 minute to achieve core temperature of 75°C and a crunchy crumb.
- Serve the kiev with sweet potato wedges, baby gem lettuce and the pickled cucumber on the side.