Côtelettes de volaille

Today I’m reviving a dish that was fairly popular in my country in the 70s and 80s but became long forgotten since then. Chicken Kiev, as it is otherwise called is often confused with Chicken Cordon Bleu. Key difference is the filling. Cotelette de volaille consists of a chicken breast filled with flavoured butter. Contrary to its name it is not an Ukrainian dish but possibly Russian, although different sources claim different things here, some stating it was a French chef who came up with the idea for this dish. If we trust Wikipedia, it was introduced in Britain in 1976 as a first ready-made meal at Marks&Spencer. Those of you who crave for more quirky facts about this dish should peek here. Continue reading