From Russia With Love, Maybe: Chicken Kiev, A Ukranian Dish That's Like Chicken Cordon Bleu Which Isn't French; Confused? Me Too

I've had Chicken Kiev many times or so I thought. It looks a lot like the chicken served in many catering hall buffets and also popular with home caterers who might call it Chicken in Wine. I decided to make Chicken Kiev for diner tonight but when checking the ingredients I discovered that what I really was thinking of was more like Chicken Cordon Bleu. I also discovered that Chicken Kiev, a Ukrainian dish named after the capital of that country, might actually have been invented in Moscow. Представьте то!

To further confuse (mostly myself), I discovered Chicken Cordon Bleu is not named after the famous French cooking school but is actually American and is based on Chicken Kiev. Chicken Kiev is rolled and stuffed with garlic butter, then fried. Chicken Cordon Bleu is rolled and stuffed with cheese and ham then also fried. Cordon Bleu translates to Blue Ribbon. The Russian word at the end of the paragraph above means 'Imagine that!'

I decided to make up my own recipe and name it after my street, Edinboro Road. That way, someone might think it English or Scottish, further confusing would-be cooks. This was easy to make and I paired it with roasted red potatoes and salad greens, both very American!

Chicken Edinboro

Stuffed Rolled Chicken in a Lemon Butter Wine Sauce

Makes 9 pieces

3 large boneless chicken breasts, not pounded

1/4 pound prosciutto, sliced thin

1/2 Mozzarella, shredded 

Steamed fresh spinach with garlic and oil (recipe to follow)

2 cups bread crumbs

1egg

i cup milk

kosher salt and pepper to taste

canola oil for frying

Sauce:

1 cup white wine (I used pinot grigio)

3 tablespoons butter

juice of one lemon

Directions

• Butterfly chicken pieces and divide into three parts of equal size
• Pound pieces so they are flat and tender
• Spoon 2 tablespoons shredded cheese, 1/2 slice of prosciutto, 2 steamed leaves of spinach
• Roll from one end as tight as possible
• Dip rolled chicken in egg and milk mixture
• Add salt and pepper to breadcrumbs, then coat with breadcrumbs(you might have to do this twice)
• Add to frying pan with heated oil, turned low, open side down.
• Fry until golden on both sides. Repeat with rest of pieces.
• Place the chicken in an oblong glass baking pan.
• Melt butter, add lemon juice and wine.
• Pour over chicken and bake for about a half hour or until bubbly.

Steamed Spinach With Garlic and Oil
Ingredients
1 large cello bag of fresh spinach
4 cloves garlic minced
olive oil

Directions

• Steam spinach in double boiler until wilted
• In pan, coat bottom with Olive oil, add garlic and cook until tender and golden
• Add steamed spinach and toss 'till coated