Chicken Kiev with Goat Cheese Butter

and garlic broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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.

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

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

  • Step 2 - Pound the Chicken

    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.

  • Step 3 - Bread the Chicken

    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.

  • Step 4 - Cook the Broccoli

    Cook 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. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, fry chicken.

  • Step 5 - Fry the 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!

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