|For the pickled cucumber</strong|
|Cucumbers, thinly sliced||2|
|Everyday Favourites salt||1 tsp|
|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|
|For the chicken Kiev|
|Garlic clove, peeled and crushed||5|
|Everyday Favourites large free-range eggs||3|
|Everyday Favourites ground turmeric||15g|
|Small chicken breast (125g each)||10|
|Everyday Favourites plain flour||150g|
|Sweet potato wedges||1.2kg|
|Baby gem lettuce||100g|
The page that you are currently reading is an ad featurePickled 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.