Chicken Kiev, Aka Tsiplenokovo
Po-kievski and Also Known as
Chicken Supreme (in Europe), is a
Boned and Flattened Chicken Breast
That is Then Rolled Around a
Chilled Piece of Herbed Butter
Which is Then Breaded and Fried.
This Method of Preparing Chicken is
Not of Russian Origin as the Name
Kiev Would Imply. It Was Actually
Created by French Chef, Nicolas
(francois) Appert (1749-1841). It
is Said That Restaurants in Nyc
Wanting to Welcome the Many Russian
Immigrants Gave the Name Kiev. The
Name Went Back to Europe and There
Known as Chicken Supreme. After
World War Ii, Chicken Kiev Became
Popular in Russian Restaurants.
Russian Cookbooks Have Recipes for
a Similar Dish Called Ctelettes De
Volaille. This Version is
Compliments of Alton Brown. We
Baked It (rather Than Fry) at 400f.
for 30 Minutes with Great Results.
The Tarragon and Panko Give This
Recipe a Very Unique Flavor.