Chicken Kiev
with parsley-garlic butter and green beans
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Madla
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.
In Your Box (serves 2)
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⅗ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
- 12 oz. Green Beans
- 13 oz. Boneless Skinless Chicken Breasts
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1 oz. Flour
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½ cup Panko Breadcrumbs
- 6 fl. oz. Canola Oil
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.
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Nutrition (per serving)
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Calories594
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Carbohydrates27g
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Fat34g
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Protein43g
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Sodium1744mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using pork chops, follow same instructions as chicken in Steps 2, 4, and 5.
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1 Prepare the Ingredients
Stem and mince parsley. Trim ends off green beans. Finely mince garlic. Pat chicken breasts dry.
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2 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.
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3 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.
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4 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.
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5 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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