Chicken Kiev
Chicken Kiev
Chicken Kiev (pronunciation: /ˈtʃɪkɪn kiːˈɛv/) is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
Etymology
The dish is named after the capital of Ukraine, Kiev. Despite its name, it is unclear whether the dish actually originated in Kiev. Some sources suggest it was created in the early 20th century in a Russian Merchant's Club, others claim it was created by French chefs for the Russian royalty in the 18th century.
Preparation
The dish is made from a cut of chicken known as the breast. The breast is pounded to a thin consistency and then wrapped around a piece of cold butter that has been mixed with garlic and herbs. The chicken is then breaded and can be either fried or baked.
Related Terms
- Chicken: A type of poultry that is a common source of meat and eggs.
- Kiev: The capital city of Ukraine.
- Garlic: A species in the onion genus, Allium, used for flavoring in cooking.
- Herbs: Plants with savory or aromatic properties that are used for flavoring food.
- Butter: A dairy product made from the fat and protein components of milk or cream.
- Fried: A cooking method that involves cooking food in hot fat or oil.
- Baked: A method of cooking food that uses prolonged dry heat, normally in an oven.
External links
- Medical encyclopedia article on Chicken Kiev
- Wikipedia's article - Chicken Kiev
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