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.
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
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!
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.