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.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and mince parsley.
Finely mince garlic.
Trim ends off green beans.
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 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 loose batter forms.
Combine panko and remaining parsley in another mixing bowl.
Heat canola oil in a large non-stick pan over medium-high heat.
Dredge a chicken breast in flour mixture, then place in panko, pressing to adhere. Repeat with second chicken breast.
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 and 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!