Philly Chicken Kievs with Turmeric Panko

A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
45 min
Prep time
1h 5min
Total time


    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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    Philly Chicken Kievs with Turmeric Panko

    Nutritional Information

    Typical valuesPer Serving
    Energy2291.0 kJ
    Energy547.6 kcal
    Fat10.4 g
    Carb74.6 g
    Protein42.2 g
    Saturated fat4.5 g
    Salt1.6 g
    Dietary fibre6.9 g
    Sugars12.7 g