Chicken Kyiv

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Crisply breaded and packed with herb butter, this Russian transplant was a star of the 1960s American restaurant scene. Can a home kitchen do it justice?

SERVES 4

TIME 2¼ hours, plus 2 hours chilling

has video

WHY THIS RECIPE WORKS

For our chicken kyiv recipe, we focused on the biggest problem first: getting the butter to survive cooking without leaking. The answer was to butterfly the chicken breast—slicing it lengthwise, almost in half, and then opening it up to cre...

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