Preparation time: 10 minutes
Cooking time: 20 minutes
This famous method of preparing chicken or pheasant is not of Russian origin as the name Kiev would imply. It was invented by the Frenchman, Nicolas (Francois) Appert (1749-1841), brewer, pickler, confectioner, and chef who discovered the principles of canning and preserving food.
Empress Elizabeth Petrovna (1741–1762) of Russia preferred French foods and fashions, and by the late 18th century wealthy Russian households were hiring French chefs, or sending their cooks to train in France. Because of this, French dishes were widely imitated.
It is generally thought that early New York restaurants trying to please the many Russian immigrants gave the dish the name Kiev. The name went back to Europe and was adopted in many places. After World War II, Chicken Kiev became popular in Russian restaurants.
(1) If you don't have clarified butter, substitute equal parts oil and butter.
You can prepare the dish in advance.
- Make the garlic-parsley butter by combining all the ingredients in a food processor or mortar.
- Prepare the clarified butter (tip 1).
- Make a cavity the length of the chicken breasts, being careful not to cut through the sides, otherwise the butter will escape.
- Using a piping bag, stuff the chicken breasts with the garlic-parsley butter.
- Bread the breasts by dipping first in flour, then in beaten egg, then bread crumbs.
- Cook in a skillet in clarified butter for 8-10 minutes on each side.
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