Philly Chicken Kievs with Turmeric Panko

A recipe developed exclusively for Philadelphia Professional by Jessica Ayling
12
Servings
45 min
Prep time
20 min
Total time

Ingredients

    The makings of the

    Philly Chicken Kievs with Turmeric Panko

    1. 1

      Pickled CucumberCombine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes.

    2. 2

      Dissolve the sugar in the vinegar along with all the spices by warming slightly then leave to cool.

    3. 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. 4

      Chicken KievsCook 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. 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. 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. 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. 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. 9

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

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    Nutritional Information

    Typical valuesPer Serving
    Energy1880.3 kj
    Fat23.0 g
    Carb12.0 g
    Protein47.0 g
    Saturated fat10.0 g

    Philadelphia Classics

    Sweet Potato Philly Cur…

    Philadelphia is available nationwide

    via all good wholesalers.

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