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.
Cut broccoli into bite-sized pieces, if necessary.
In a mixing bowl, combine butter and goat cheese. Set aside.
Pat chicken breasts dry.
Pound the Chicken
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. If available, place chicken in a disposable gallon-size freezer bag for pounding. Gallon bags allow for easier cleanup.
Season chicken on both sides with a pinch of salt and pepper.
Bread the Chicken
Combine flour and ¼ cup water in another 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.
While oil heats, dredge a chicken breast in flour mixture, 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.
Remove from burner.
While broccoli boils, 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 a dollop of goat cheese butter on chicken. Bon appétit!