Cut broccoli into bite-sized pieces, if necessary.
Pat chicken breasts dry.
In a mixing bowl, combine butter and goat cheese. Set aside.
Pound the Chicken
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ¼" thickness. If available, place chicken in a disposable gallon-size bag for pounding. Gallon bags allow for easier cleanup.
Season both sides with a pinch of salt and pepper.
Bread the Chicken
Combine flour and ¼ cup water in a mixing bowl until a loose batter forms.
Place panko in another mixing bowl.
Heat canola oil in a medium non-stick pan over medium-high heat.
Dredge a chicken breast in flour, then place in panko, pressing to adhere. Repeat with second chicken breast.
Cook the Broccoli
Bring a medium pot with ½ cup water to a boil over medium-high heat.
Add broccoli, garlic, 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper to boiling water. Cover, and stir occasionally until tender, 5-7 minutes.
While broccoli cooks, fry chicken.
Fry the Chicken
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 cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
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!