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?
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...