Chicken Kiev with Goat Cheese Butter

and garlic broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There are a lot of topical Russian references we could make right here, but food is about bringing people together, not pushing them apart. (And anyway, Kiev is in Ukraine.) We won't make cheesy Russian jokes; all we'll do is mention how delicious this fried chicken is, how gorgeously the goat cheese butter coats every crevice of said fried chicken with delight. In Soviet Russia, chicken goat cheese butters you! Ok, we lied about the cheesy Russian jokes. Tip: If available, place chicken in a disposable gallon-size freezer bag for pounding. Gallon bags allow for easier cleanup.

In Your Box (serves 2)

  • Info
    ⅓ oz. Butter
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Flour
  • Info
    ½ cup Panko Breadcrumbs
  • 6 fl. oz. Canola Oil
  • Info
    1 oz. Goat Cheese
  • 12 oz. Broccoli Florets

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.

  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    25g
  • Fat
    35g
  • Protein
    48g
  • Sodium
    1671mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 3 Mixing Bowls
  • 1 Baking Sheet

Before You Cook

  • 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces, if necessary. Mince garlic. In a mixing bowl, combine butter and goat cheese. Set aside.

  • 2

    Prepare the Chicken

    Pat chicken breasts dry. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Use a disposable gallon-size freezer bag for easier clean-up. Season chicken on both sides with a pinch of salt and pepper. If using pork chops, follow same instructions.

  • 3

    Bread the Chicken

    Combine flour and ¼ cup water in another mixing bowl until a loose batter forms. Place panko and a pinch of salt in another mixing bowl. Heat canola oil in a medium non-stick pan over medium-high heat, 3-5 minutes. While oil heats, dredge a chicken breast in flour mixture, then place in panko, pressing to adhere. Repeat with second chicken breast. If using pork chops, follow same instructions.

  • 4

    Roast the Broccoli

    Place broccoli and garlic on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, fry chicken.

  • 5

    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 cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Transfer chicken to towel-lined plate. Season with a pinch of salt. If desired, slice chicken into ½" slices. If using pork chops, follow same instructions. Plate dish as pictured on front of card, placing a dollop of goat cheese butter on chicken. Bon appétit!

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