Chicken Kievs
- 10x125 g Chicken breasts
- 200 g Philadelphia Original
- 5 garlic cloves, peeled and crushed
- 150 g flour
- 300 g panko breadcrumbs
- 15 g ground turmeric
- 3 large free-ranged eggs
Philly Chicken Kievs with Turmeric Panko
Philly Chicken Kievs with Turmeric Panko
65 min
Incorporating Philadelphia into your recipes can make healthy eating fun and enjoyable for students. Try our Philly Chicken Kievs with Turmeric Panko—an enticing dish that is not only delicious but also packed with nutrients. Philadelphia cream cheese maintains its consistency well during cooking, providing a perfect textural complement to the crunchy panko coating.
A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
Serves - 10
Ingredients
Pickled Cucumber
- 2 cucumbers, thinly sliced
- 1 tsp salt
- 2 shallots, finely diced
- 100 g sugar
- 200 ml cider vinegar
- 2 tsp ground turmeric
- 2 tsp coriander seeds
- 2 tsp black peppercorn
- 2 tsp yellow mustard seeds
- 2 tsp red chilli flakes
- 2 tsp ground cinnamon
- 4 star anise
To Serve
- 1.2 kg sweet potato wedges
- baby gem lettuce
Method
Pickled Cucumber
1. 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.
Chicken Kievs
4. 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. Serve the kiev with sweet potato wedges, baby gem lettuce and the pickled cucumber on the side.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
