with Parmesan spinach and roasted garlic red potatoes
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Classic meals with a little twist; that's the Home Chef way. Here, we've got a crispy-good chicken Kiev; crunchy on the outside, succulent and tender on the inside, plus a tomato butter topping to replace the stuffing that's just as good, and just as rich. This is Kiev in a new way, a better way, an exciting way… with just a little twist.
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
Large 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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
Roast the Potatoes
Quarter potatoes. If quarters are larger than 2", halve.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and garlic pepper.
Spread into a single layer and roast in hot oven until potatoes are tender and browned, 20-25 minutes, flipping once halfway through.
While potatoes roast, prepare chicken.
Prepare the Chicken
Pat chicken dry.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Feel free to use a disposable gallon-size bag instead of plastic wrap.
Unwrap chicken. Season on both sides with ¼ tsp. salt and a pinch of pepper.
Place panko on a plate. Transfer chicken to plate with panko, and coat one side, pressing gently to adhere.
Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Shake off any excess panko and carefully add chicken, panko side down, to hot pan. Cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to towel-lined plate.
While chicken cooks, cook spinach.
Cook the Spinach
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add spinach to hot pan and stir often until wilted, 1-2 minutes.
Remove from burner. Stir in cheese and a pinch of salt and pepper.
Make Butter and Finish Dish
Coarsely chop roasted tomatoes.
Combine butter, tomatoes, and a pinch of pepper in a mixing bowl.
Plate dish as pictured on front of card, garnishing chicken with butter. Bon appétit!
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