Chicken Kiev with Garlic-Herb Butter
with Lemon Rice and Roasted Carrots- Egg
- Wheat
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Fish
- Crustaceans
- Egg
Ingredients: Chicken breasts • Basmati rice • Carrot • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Grade A egg • All-purpose flour (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Egg
(Contains: Egg)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
7 g
Parsley
1 unit(s)
Lemon
2 tbsp
Garlic Puree
(May contain traces of: Milk, Soy, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¾ cup
Basmati Rice
(May contain traces of: Soy, Wheat, Mustard, Peanuts, Tree nuts, Fish, Milk, Sulphites, Crustaceans, Egg, Sesame)
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Carrot
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
4 tbsp
Butter*
0.63 tsp
Salt*
½ tsp
Pepper*
2 tbsp
Milk*
5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, remove 1/4 cup (1/2 cup) butter from the fridge. Set aside to come up to room temperature.
- Preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut carrot into 1/2-inch rounds.
- To a small bowl, add softened butter, garlic puree, half the parsley and half the lemon zest. Stir to combine. Season with salt and pepper. Transfer half the mixture to another small bowl and set aside. (NOTE: This is your herb butter.)
- Pat chicken dry with paper towels.
- Carefully slice a pocket into the thickest part of one side of each chicken breast, then season all over with half the Dill-Garlic Spice Blend, salt and pepper. (NOTE: Be careful not to slice all the way through!)
-
Spoon half of the herb butter into chicken pockets and pinch to close (save remaining herb butter for step 6.)
- To a medium bowl, add flour. Season with salt and pepper.
- To another medium bowl, add egg and 2 tbsp (1/4 cup) milk. Season with salt and pepper. Whisk to combine. (NOTE: This is your egg wash.)
- To a large bowl, add panko. Season with salt and pepper.
- Dredge chicken in flour, tapping off any excess.
- Dip chicken in egg wash, then into panko. Carefully seal the filled pocket on each chicken breast by dabbing any open spots with egg and a sprinkle of panko.
- When chicken breasts are coated, discard any excess flour, egg wash and panko.
- Transfer chicken to a plate.
- Place in the freezer for 5-7 min to chill.
- Meanwhile, to an unlined baking sheet, add carrots, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until golden.
- Toss with remaining parsley.
- In a large non-stick pan, heat 1/4 cup oil (use same for 4 servings) over medium. When hot, carefully add breaded chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry for 3-4 min per side, until golden and crispy. (TIP: If chicken is browning too quickly, reduce heat to medium-low.)
- Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Remove from oven. Season with salt and pepper.
- Melt reserved herb butter in the microwave for 30 sec.
- When the rice is done, fluff with a fork and stir in 1 tbsp (2 tbsp) melted herb butter, remaining Dill-Garlic Spice Blend, remaining lemon zest and lemon juice. Season with salt and pepper.
- Divide rice, carrots and chicken between plates.
- Spoon any remaining melted herb butter over top of chicken.
- Squeeze a lemon wedge over top of chicken.
