My inaugural attempt at preparing chicken kiev tonight is, in fact, not my first foray into making this classic dish. Having successfully prepared it multiple times in the past, I opted to pair it with an arguilar pear and candy walnut salad. A notable aspect of my initial attempt was the employment of a novel technique, wherein the kiev is deep-fried for two minutes to establish the desired color and texture. This approach has yielded favorable results, effectively containing the butter mixture within the chicken.
