Maybe this one is just a blast from the past for me, but I remember fashionable people in the 70s serving Chicken Kiev at dinner parties. Some research suggested that this dish was at it’s heyday in the late 60s and early 70s. I have not seen much of it since then. While it’s origin is unknown the dish is considered to be Ukrainian in origin, although we did find information claiming that it was invented in France and named in New York to appeal to immigrants from Eastern Europe. While we do not know where it originated, we do know that it is a simple and elegant dinner with lots of flavor. I have seen recipes where people like to add chives, dill, and other herbs to their butter. Do not be afraid to experiment with the flavors that you like the best.
Herb butter
1 cup butter softened
2 Tbsp chopped parsley
1 1/2 tsp dried tarragon leaves
1 clove garlic, crushed
3/4 tsp salt
1/8 tsp pepper
6 boned whole chicken breasts about 3/4 lb each
3/4 cup flour
3 eggs beaten
1 1/2 cup bread crumbs
oil for frying
To make the herb butter use a small bowl, with rubber scraper to thoroughly mix the butter, parsley, tarragon, garlic, salt, and pepper. On a sheet of foil, shape into 6-inch square. Freeze until firm-about 40 minutes.
Wash chicken and dry it well with paper towel. Using a small sharp knife, carefully remove skin. Cut each breast in half. To flatten the chicken, place each half, smooth side down, on a sheet of waxed paper; cover with second sheet. Using a mallet or side of saucer, pound chicken to about l/4-inch thickness, being careful not to break the meat.
Cut frozen butter into 12 pats. Place a pat of the herb butter in center of each piece of chicken. Bring the long sides of the chicken over butter; fold ends over, making sure that no butter is showing; fasten each piece with toothpicks. This is very important to keep the herb butter inside during frying.
Roll each chicken piece in the flour on a sheet of waxed paper. Dip each in beaten eggs and roll in crumbs, coating evenly. Then shape each piece with palms your hands (see picture below), into triangles Refrigerate, covered, until chilled for about 1 hour.
In a Dutch oven or large, heavy saucepan, slowly heat oil (3 inches deep) to 360F on deep-frying thermometer. Add the chicken pieces, 3 at a time. Fry, turning with tongs, until browned-5 minutes. Drain. (Do not pierce coating.) Keep warm in 200F oven 15 minutes (no more) in a large pan lined with paper towels.
