Short answers, pulled from the story.
Chicken Kiev is a dish made from a chicken fillet that is pounded, rolled around cold butter, coated with egg and breadcrumbs, and then either fried or baked. Western recipes typically use garlic butter, while Russian versions use unflavored butter, sometimes with parsley or dill added.
The origin of chicken Kiev is disputed. Oral tradition in Kyiv attributes it to the restaurant of the Continental hotel, built in 1897, while food historian William Pokhlyobkin claimed it was invented in 1912 at a St. Petersburg Merchants' Club. References to chicken Kiev in published sources appear from the 1910s onward.
Chicken Kiev appeared in US newspapers from 1937, served at the Russian-style restaurant Yar in Chicago, which was run by Vladimir Yaschenko. After World War II, New York restaurants featured it, and The New York Times published a recipe in 1946, followed by Gourmet magazine in 1948.
Marks and Spencer introduced chicken Kiev in Britain in 1979 as the company's first ready-made meal. It remains popular in the UK and is included in the Office for National Statistics inflation basket used to calculate consumer price inflation indices.
The "Chicken Kiev speech" is the derisive name coined by columnist William Safire for President George H. W. Bush's address in Kyiv on the 1st of August 1991, in which Bush opposed Ukrainian independence and warned against "suicidal nationalism". Ukraine declared independence on the 24th of August 1991, and voters confirmed it in a referendum on the 1st of December.
The Russian Tea Room Cookbook describes chicken Kiev as most likely a creation of Carême at the Court of Alexander I. Carême spent several months in St. Petersburg in 1818 and profoundly influenced Russian cuisine, but the specific recipe for stuffed chicken breast does not appear in his major works, making the attribution speculative.