Posted on July 10th, 2011

You see, the original Chicken Kiev is made out of boneless chicken breasts that have been pounded very thin. However, the simplified version of the dish involves cutting a piece out of the center of the chicken breast, making a pocket and filling it with herb butter instead.

So, the question is where is Chicken Kiev really from?

As you know, Kiev is a capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. Turns out that Chicken Kiev is originally from France. It was invented by French chef, Nicolas Francois Appert and was known as côtelettes de volaille.

Côtelettes de Volaille arrived to Russia during the times of Emress Elizaveta Petrovna. Russian Empress Elizaveta Petrovna was brought up by a French tutor, spoke French and was fascinated by the French culture. By the late 18th century, French dishes and fashion were widely imitated in Russia.

However, it is generally believed that côtelettes de volaille have been renamed to Chicken Kiev by New York restaurants trying to please Russian clientele in the 20th century. The dish was also known as Chicken Supreme.

And here is the recipe of Chicken Kiev, if you have your own favourite recipe, you can share it by leaving a comment below.

Chicken Kiev Recipe

Herb Butter
4oz of butter
1 tbsp of minced parsley
1 tbsp of minced tarragon
1-2 garlic cloves
salt
fresh ground black pepper
1 tbsp of lemon juice

Chicken
2 chicken breasts
1 large egg, beaten
2 tbsp plain flour
breadcrumbs
olive oil

Directions:
1.    Place herbs, finely chopped garlic, lemon juice, salt and pepper, parsley, tarragon and butter into a mixing bowl and mix well. Wrap the butter in a plastic wrap and put it in the fridge.
2.    Slice chicken breast lengthwise almost in half, then put plastic wrap over it and pound until thin (approximately ¼ inch). Be careful to not create holes in chicken breast which could leak butter later. Season chicken with salt and pepper and place unwrapped butter in the middle. Take two opposite ends of the chicken breast and fold them in, then start rolling from the bottom to the top, sealing the butter.
3.    Dredge the chicken breasts in flour, then dip into the beaten egg, and then the breadcrumbs.
4.    Place chicken in a preheated oiled skillet and fry on each side until golden, then transfer to the oven and bake for additional 20-25 minutes. (Traditionally Chicken Kiev is cooked on a skillet with plenty of olive oil, however, this is a slightly healthier version of the recipe. )

Bon appétit!

Viktoria.

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