Cheesy Chicken Kiev with Pickled Cabbage

Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.

Chicken Main Course Cheese Fried Cabbage

Estimated Nutrition

Calories

1150.5

kcal / serving

1150.5 kcal total

Carbs

94.6g

per serving

94.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

62.4g

per serving

62.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

Wensleydale Cheese

piece

Egg

free-range, beaten

GrainsCereals

100

Plain Flour

seasoned with salt and black pepper

100

Breadcrumbs

Meat

0.5

piece

Chicken Breast

NutsSeeds

tsp

Caraway Seeds

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

500

Vegetable Oil

for deep frying

tbsp

Olive Oil

Other

tsp

Honey

runny

Vegetables

150

Red Cabbage

shredded

Method

Preheat the oven to 200°C.

Heat the vegetable oil in a deep saucepan until a breadcrumb sizzles.

Cut a pocket into the chicken breast and stuff it with cheese.

Dredge the chicken in flour, dip in egg, then coat in breadcrumbs twice.

Fry the chicken in hot oil for 2 to 3 minutes until golden.

Drain the chicken and bake on a sheet for 5 minutes until cooked.

Mix the cabbage, caraway, olive oil, vinegar, and honey in a bowl.

Serve the chicken kiev on top of the pickled cabbage.