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Recipe:Chicken Kiev (Kievskie Kotlety)

4 large chicken breast halves 
1/4 pound of real butter, softened but NOT melted 
freshly chopped parsley, chives, and tarragon
1 teaspoon freshly squeezed lemon juice 
salt and freshly ground pepper 
flour 
2 eggs, lightly beaten 
fine dry bread crumbs
vegetable oil for deep frying

Cream the softened butter with the chopped herbs. I use about 1 teaspoon each with just a bit more parsley. Blend in the lemon juice. Shape the butter into 4 rolls, long enough to be placed lengthwise on the chicken pieces without extending over the edge of the meat, and leaving a 1 inch border. (Watch) Place the rolls of butter in the refrigerator to chill until firm. Meanwhile, flatten each chicken breast until thin and flat, about 1/8 inch thick, being careful not to tear the meat. Lightly salt and pepper the chicken, and set aside. Place a roll of butter lengthwise along each piece. Tuck in the ends of the fillets and roll them up, making sure that the butter is completely enclosed within the chicken packet. Dredge each fillet in flour, dip in the beaten eggs, and then in the dry bread crumbs, so that is coated. Adjust the fillets into uniform ovals. Put the fillets in the refrigerator and leave to chill for a least one hour up to 4 hours. Preheat the vegetable oil to 360 degrees in a deep-fat fryer. Remove the fillets from the refrigerator and immerse them in the hot oil. Do not crowd them. Fry the fillets for 5-8 minutes, or until golden brown. Serve immediately. If they must be held until the remaining ones are fried, place them in a warm oven for no more than 5 minutes.

(Recipe is from http://recipes.epicurean.com/recipe/15494/chicken-kiev.html)

A synopsis of your research on the recipe and the area where the recipe originated:

There are many sources for the recipe and just as much stories behind it. The one I found is that Russian aristocracy became very interested in French cuisine in the 1700s and they would send their Russian chefs to France to train or bring French chefs into Russia. A Russian chef invented Chicken Kiev in the early 1800s. Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there. Chicken Kiev got its name when it was marketed for Russian restaurants in Europe and America.

Your description of the experience of preparing and the tasting the recipe (any ingredients you needed to substitute, any changes you made to the recipe… does it remind you of something you tasted before?  What would you serve to accompany it? Etc.

I used a frying pan to make instead of deep frying. I placed them in a frying pan over medium-high heat with a mixture of 4 tablespoons butter and 1 tablespoon oil. I cooked the fillets for about 5 minutes on each side and made sure not to puncture them. I served them with a roll and mash potatoes. I really enjoy Chicken Kiev, the flavor of breading and chicken with butter inside taste very pleasurable for me.

Like a wine recommendation to accompany a dish, make a recommendation of a reading from Russian literature that would accompany the making or the tasting of the dish you prepared.  Perhaps the reading would suit the mood of the dish, its spiciness or its sweetness… perhaps there was a mention of one of the ingredients or the dish itself in the reading… etc.  You may select from the stories read or presented in class, or some other Russian work with which you are familiar.

I think War and Peace by Leo Tolstoy would be a good pair with this dish. Like the story itself the dish has a conflicting role between French and Russian culture. The dish itself has a unique crash of different flavors and layers that would go well with revealing the many layers in the novel.