Philadelphia chicken kiev with turmeric panko and pickled cucumber

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1. Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes.
2. Dissolve the sugar in the vinegar along with all the spices and water by warming slightly then leave to cool.
3. 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.

4. 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.
5. In a large bowl, beat the eggs and set aside. In another large bowl, add the panko breadcrumbs and turmeric and set aside.
6. 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.
7. 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.
8. 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.

9. Serve the kiev with sweet potato wedges, baby gem lettuce and the pickled cucumber on the side.