Ingredients

The makings of the

1
Pickled Cucumber
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 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
Chicken Kievs
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 cooked through for 15-20 minutes to achieve core temperature of 75 °C and a crunchy crumb.
9
To Serve
Serve the kiev with sweet potato wedges, baby gem lettuce and the pickled cucumber on the side.