It doesn’t get more Ukrainian than with a dish named after the country’s capital.

Serves 6

Prep Time: 30 minutes

Cook time: 25 minutes

Inactive Time: 1 hour

In a small bowl, mix butter, parsley, chives, and lemon juice and refrigerate.

To flatten the chicken breasts, place one breast between two pieces of wax paper and pound lightly until about 1/8-inch thick. Lay the breasts on a large workspace and season each side generously with salt and pepper.

Remove the butter from the refrigerator and divide into 6 equal portions. Place one portion in the center of each breast. Fold the sides of the breast in and roll up from the bottom to the top, securing each breast with a toothpick.

Coat each breast with bread crumbs, dip in egg, then into bread crumbs again. Chill breasts for one hour.

Heat oil in a deep fryer or large heavy-bottom pot to 365 degrees. Lower breasts into the hot oil two at a time and fry for 6 to 8 minutes or until golden brown. Drain on paper towel and serve immediately.