Chicken Kyiv

Name: Chicken Kyiv
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 8 tablespoons, unsalted butter (1 stick), softened; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced shallot; 1/2 teaspoon, minced fresh tarragon leaves; 1 tablespoon, fresh lemon juice; 3/8 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 - 5 slices, white sandwich bread, cut into 3/4-inch cubes; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 4 , boneless, skinless chicken breasts (7 to 8 ounces each), tenderloins removed; 1 cup, all-purpose flour; 3 , large eggs, beaten; 1 teaspoon, Dijon mustard

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

Main Courses

Europe

Eastern European & German

Poultry

Chicken

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?

SERVES4

TIME2¼ 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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