Meal Kit

Roasted Tomato Chicken Kiev

with Parmesan spinach and roasted garlic red potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

  • 5 oz. Baby Spinach
  • 12 oz. Red Potatoes
  • 1 oz. Roasted Red Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Italian Panko Blend
  • 1 tsp. Garlic Pepper
  • Info
    ½ oz. Grated Parmesan
  • Info
    1 oz. Butter

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
    649
  • Carbohydrates
    44g
  • Fat
    32g
  • Protein
    46g
  • Sodium
    1395mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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