All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 2, 4, and 5.
Prepare the Ingredients
Stem and mince parsley.
Trim ends off green beans.
Finely mince garlic.
Pat chicken breasts dry.
Make Butter and Pound Chicken
In a mixing bowl, combine butter, half the parsley (reserve remaining for breading), and garlic (to taste). Form butter mixture into two disks, 1" in diameter. Set aside.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Feel free to use a disposable gallon-size bag instead of wrap.
Season chicken on both sides with ¼ tsp. salt and a pinch of pepper.
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.
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, then place in panko, pressing to adhere. Repeat with second chicken breast.
Fry Chicken and Finish Dish
Line a plate with 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 butter disk on chicken. Bon appétit!
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