Chicken Kiev is a Ukrainian dish, possibly influenced by the French roulade (I’m a big fan of roulades – check out my German Rouladen recipe). This dish is characterized by rolling herbed butter into chicken cutlets. To me, this is an ideal meal; chicken breasts tend to be bland without some added fat or spices, and Chicken Kiev has both in spades. To make the butter easier to roll, my recipe calls for freezing the butter for 30 minutes before rolling – it makes a huge difference.
As a Russian linguist and teacher in my day job, I would be remiss if I didn’t talk about the spelling of the word “Kiev” in my recipe. The Ukrainian government officially changed the romanized spelling of their capital city’s name to Kyiv in 1995, mostly due to the fact that Kiev is the Russian pronunciation of the word. But in truth, Kiev is the original, Old East Slavic pronunciation of the city (technically it’d be spelled Kyev today). I think it’ll be interesting to see how the world spells and pronounces the word for this important city in the future – especially given the amount of attention this corner of the world has received recently. Personally, I like Kiev, but not as a slight to the Ukrainian people or government; I’m just a fan of Old East Slavic.