The Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev [kotleta po-kievski] in one of the Soviet restaurants in later years.
There are other dishes similar to Chicken Kiev. Particularly popular is Chicken Cordon Bleu with a cheese and ham filling instead of butter.
How To Make Chicken Kiev
|2 Boneless, Skinless chicken breasts|
2 Cups Panko
Panko is a type of breadcrumbs.If you don't want to buy some in the store, all you have to do is grate uncrusted white bread with a hand-grater or food processor.Then put them in the oven on a cookie tray at 300 degrees until they become crisp, but NOT browned.
|1 Stick of Butter|
About 3 Tablespoons of Parsley
1 Teaspoon of Rosemary
2 Tablespoons of Milk
Olive Oil [for frying]
Salt and Pepper
"First, you will need to make the herb-butter that goes inside of the chicken. To do this mix the butter, rosemary, parsley, and some salt and pepper to taste in a bowl with a hand beater. Then, lay a piece of plastic wrap on a table. Spoon the herb butter onto the plastic wrap making what looks like a "line" of butter. Roll the butter into a "log". Refrigerate."
"Tenderize the chicken so it is about 1/4-1/3 of an inch thick. Lightly season with salt and pepper on each side. Cut the log of herb butter into two pieces. Then, place them on one of the ends of the chicken. Roll the chicken into a "log" and place on plastic wrap. Make sure that the plastic wrap is tightly wrapped around the chicken. Refrigerate for 2-4 hours."
"In a bowl, mix the eggs and milk together. And place Panko in a separate bowl or plate. Unwrap the chicken carefully and dip it into the eggs. Then coat generously in Panko."
"Heat the olive oil in a frying pan. Fry the chicken until it achieves a golden brown color on each side. [About 5-6 minutes each side]. Let oil drain from chicken on a plate with paper towel for about 4 minutes. Enjoy!"
Text Credit: Wikipedia
Text Credit: wikiHow
Image Credit: Photo By Kevin Seff