This oven-baked chicken Kiev maintains the authentic flavor and texture of the traditional recipe, transforming a typically labor-intensive dish into a weeknight-friendly option.
Jessica Morone's recipe cleverly skips the frying step, promoting a lighter dish that still delivers on the crispy experience, thanks to an oven-baked method.
The origins of chicken Kiev are multicultural, beginning in France, showcasing the versatility of this dish beyond common geographical assumptions.
To ensure the chicken maintains its shape and the filling stays intact, the butter should be cooled in the fridge and, optionally, the assembled dish chilled before baking.
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