Recipe: Chicken Kiev with parsley-garlic butter and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Chicken Kiev with parsley-garlic butter and green beans

Contains: Milk, Eggs, Wheat

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.

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In Your Box (serves 2)

⅗ oz. Butter
¼ oz. Parsley
2 Garlic Cloves
10 oz. Green Beans
2 Boneless Skinless Chicken Breasts
2 oz. Flour
2 fl. oz. Liquid Egg
¾ cup Panko Breadcrumbs
4 fl. oz. Canola Oil

Nutrition (per serving)
Calories
496
Carbohydrates
25g
Fat
26g
Protein
41g
Sodium
1376mg

Recipe Steps

You Will Need

Olive Oil
Salt
Pepper
Cooking Spray

1 Baking Sheet
2 Mixing Bowls
1 Large Non-Stick Pan

Before You Cook

Preheat oven to 425 degrees
Set butter on counter to soften
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray

1

Prepare the Ingredients

Stem and mince parsley. Finely mince garlic. Trim ends off green beans. Pat chicken breasts dry.
2

Make Butter and Pound Chicken

In a small 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 an heavy object into an even ⅓" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.
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.
4

Prepare the Breading Stations

Place flour on a plate, liquid egg in a medium mixing bowl, and combine panko and remaining parsley on a second plate. Heat canola oil in a large non-stick pan over medium-high heat.
5

Bread and Fry the Chicken

Line a plate with a paper towel. Dredge chicken in flour, shaking off any excess. Dip chicken in liquid egg, then in panko, pressing to adhere. Repeat with second chicken breast. 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.
6

Plate the Dish

Season chicken with ¼ tsp. salt. Place green beans on a plate and place chicken next to green beans. Top chicken with compound butter.