Though it's named for Ukraine's capital city, chicken Kiev is probably not a Ukrainian dish. Some say it was conceived by the French inventor Nicolas Appert in the 18th century; others claim it was created at a private club in Moscow in 1912. Either way, we love it for its crisp exterior and its luscious core of dill-flavored butter.
To make one cup of fresh bread crumbs, cut the crusts off of three slices of white sandwich bread, tear the bread into pieces, and pulse it in a food processor—two or three times for coarse crumbs, more for a finer consistency.
Featured in: The Enduring Appeal of Chicken Kiev
- 8 Tbsp. unsalted butter, at room temperature
- 1½ tsp. finely chopped fresh dill
- 2 tsp. fresh lemon juice
- ½ tsp. cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 skinless boneless chicken breast halves (about 6 oz. each)
- 4 cups fresh bread crumbs
- 1 tsp. dried thyme
- 1 cup all-purpose flour
- 3 eggs, beaten
- Vegetable oil, for frying