- 500ml/18fl oz vegetable oil
- ½ chicken breast
- 25g/1oz Wenselydale cheese
- 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs beaten
- 100g/3½oz breadcrumbs
- 150g/5½oz red cabbage, shredded
- 1 tsp caraway seeds
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp runny honey
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the kiev, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a sharp knife, cut a pocket halfway into the chicken breast. Stuff the cheese into the pocket.
- Dredge the chicken in the flour mixture, then dip into the egg, then into the breadcrumbs. Repeat the dipping with the egg and breadcrumbs.
- Carefully lower the chicken into the hot oil and deep fry for 2-3 minutes, until golden. Carefully remove with a slotted spoon and drain on kitchen paper.
- Place onto a baking sheet and transfer to the oven and bake for five minutes, or until completely cooked through.
- For the pickled cabbage, place all of the pickled cabbage ingredients into a bowl and mix together well.
- To serve, place the pickled cabbage onto a plate and top with the chicken kiev.