Chicken Kiev

with parsley-garlic butter and green beans

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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.

In Your Box (serves 2)

  • ⅗ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 12 oz. Green Beans
  • 2 Boneless Skinless Chicken Breasts
  • 1 oz. Flour
  • 2 fl. oz. Liquid Egg
  • ½ cup Panko Breadcrumbs
  • 6 fl. oz. Canola Oil
  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    22g
  • Fat
    39g
  • Protein
    42g
  • Sodium
    1385mg

Recipe Steps

You Will Need

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

Before You Cook

  • Chicken Kiev with parsley-garlic butter and green beans
    1

    Prepare the Ingredients

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

  • Chicken Kiev with parsley-garlic butter and green beans
    2

    Make Butter and Pound Chicken

    In a mixing bowl, combine butter, half the parsley (reserve remaining for breading), and half the garlic. Taste, and add more garlic if desired. Form into two disks, ½" in diameter. Put disks on a plate and set aside. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.

  • Chicken Kiev with parsley-garlic butter and green beans
    3

    Roast the 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 until beans are crisp tender, 10-12 minutes. While beans cook, prepare breading stations.

  • Chicken Kiev with parsley-garlic butter and green beans
    4

    Bread the Chicken

    Place flour on a plate, liquid egg in a bowl, and combine panko and remaining parsley on a second plate. Heat canola oil in a large non-stick pan over medium-high heat. Dredge chicken in flour, shaking off any excess. Dip chicken in liquid egg, then in panko, pressing to adhere. Repeat with second chicken breast.

  • Chicken Kiev with parsley-garlic butter and green beans
    5

    Fry the Chicken

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