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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
In a mixing bowl, combine butter and goat cheese. Set aside.
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. You may also use a disposable gallon-size freezer bag for easier clean-up.
Remove plastic wrap. 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 thin batter forms.
Mix 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, coating completely. Then place in panko, pressing to adhere. Repeat with second chicken breast.
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.
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, halve chicken.
Plate dish as pictured on front of card, placing a dollop of goat cheese butter on chicken. Bon appétit!
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