Meal Kit

Chicken Kiev

with parsley-garlic butter and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Soviet Russia, chicken Kievs you! OK, we've gotten that out of our system. But don't let the dumb old jokes distract you: This chicken has serious flavor. It's breaded in panko, fried, and topped with a compound butter that melts even the coldest Siberian taste buds. Crisp, tender green beans round out this how-do-you-say-delightful-in-Russian meal that will leave you too satisfied and full to make the old corny jokes. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 12 oz. Green Beans
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Flour
  • Info
    ½ cup Panko Breadcrumbs
  • 6 fl. oz. Canola Oil

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1, 2, 4, and 5, flipping occasionally until pork reaches minimum internal temperature, 6-9 minutes.

  • If using shrimp, follow same instructions as chicken in Steps 1, 2 (skipping pounding), 4, and 5, frying until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Stem and mince parsley. Trim ends off green beans. Finely mince garlic. Pat chicken breasts dry.

  2. 2

    Make Butter and Prepare Chicken

    In a mixing bowl, combine softened butter, half the parsley (reserve remaining for breading), and garlic (to taste). Form butter mixture into two evenly-size disks. Set aside. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. A disposable gallon-size bag also works for pounding chicken, and leaves less mess! Season chicken on both sides with ¼ tsp. salt and a pinch of pepper.

  3. 3

    Roast the Green Beans

    Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until beans are tender but still crisp, 11-15 minutes. While green beans cook, bread chicken.

  4. 4

    Bread the Chicken

    Combine flour and ¼ cup water in another mixing bowl until a thin batter forms. Combine panko and remaining parsley in another mixing bowl. Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes. While oil heats, dredge a chicken breast in flour batter, coating completely. Then place in panko, coating completely and pressing to adhere. Repeat with second chicken breast.

  5. 5

    Fry Chicken and Finish Dish

    Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, add chicken to hot oil. Flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Remove chicken to towel-lined plate. Season with ¼ tsp. salt. Plate dish as pictured on front of card, placing a butter disk on chicken. Bon appétit!

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