Until I see proof with a hundreds year old recipe, I will give it credit to the Ukraine, simply because if you are familiar with Ukrainian food, it is perfectly feasible that it originated there.
Either way, the recipe is made with simple ingredients, is delicious, and very impressive for important dinner guests.
Boneless Skinless Chicken Breast
Herbs (traditionally Garlic, Green Onions, and Curly Parsley)
Salt & Pepper
Vegetable Oil & Butter to fry
Sprinkle Chicken Breasts with water and pound thin between plastic wrap. Rub with Salt and Pepper and set to the side.
For Filling, you can use either method. You can combine the Butter with the Herbs to use as a Compound Butter. Or you can combine the herbs in a bowl and spread lightly across the underside of the Chicken Breast.
Then, place a tablespoon of butter on the Chicken Breast toward the end closest to you.
Roll the Chicken around the Butter very tightly, tucking in the sides. Place in the refrigerator for at least 2 to 24 hours to retain shape while cooking.
Dip in flour, beaten egg, and bread crumbs.
Fry until golden brown on all sides. Place in oven at 375 degrees until no longer pink and to keep warm while frying the next piece.
You can bake on 425 degrees for about 25 minutes instead of frying.