Date posted: 30/08/2022

Philadelphia chicken kiev with turmeric panko and pickled cucumber

The Philly holds itself well in the cooking process and is a great pairing for the crunchy panko coating.

  • Serves 10
  • Timing: 1 hr 5 mins
Votes: 0 Average: 0


For the pickled cucumber</strong
Cucumbers, thinly sliced 2
Everyday Favourites salt 1 tsp
Sugar 100g
Cider vinegar 200ml
Everyday Favourites ground turmeric 2 tsp
Coriander seeds 2 tsp
Everyday Favourites black peppercorns 2 tsp
Yellow mustard seeds 2 tsp
Everyday Favourites red chilli flakes 2 tsp
Everyday Favourites ground cinnamon 2 tsp
Star anise 4
For the chicken Kiev
Garlic clove, peeled and crushed 5
Philadelphia Original 200g
Everyday Favourites large free-range eggs 3
Panko breadcrumbs 300g
Everyday Favourites ground turmeric 15g
Small chicken breast (125g each) 10
Everyday Favourites plain flour 150g
To serve
Sweet potato wedges 1.2kg
Baby gem lettuce 100g


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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 and water 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 Kiev
  1. 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.
  2. In a large bowl, beat the eggs and set aside. In another large bowl, add the panko breadcrumbs and turmeric and set aside.
  3. 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.
  4. 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.
  5. Heat oven to 190°C, pre heat the tray, then drizzle with oil and place the chicken on the hot tray and cook through for 15-20 minute to achieve core temperature of 75°C and a crunchy crumb.
To Serve
  1. Serve the kiev with sweet potato wedges, baby gem lettuce and the pickled cucumber on the side.
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