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 hotel or restaurant in Kiev, while others claim it was first made in France and named to appeal to Russian customers.
Preparation
The dish is made by taking a boneless chicken breast, pounding it flat, and then wrapping it around a piece of cold butter that has been mixed with garlic and herbs. The chicken is then breaded and either fried or baked until golden brown. When cut into, the butter melts, creating a flavorful sauce.
Variations
There are many variations of Chicken Kiev. Some recipes include other ingredients in the butter, such as cheese, mushrooms, or ham. Others use different types of breading, such as panko or cornflakes. Some versions are also made with turkey or pork instead of chicken.
Related Terms
- Chicken Cordon Bleu: A similar dish where the chicken is wrapped around ham and cheese instead of butter.
- Chicken Parmesan: A breaded chicken dish that is topped with tomato sauce and cheese.
- Chicken Piccata: A dish where the chicken is sautéed and served with a sauce made from lemon, butter, and capers.
External links
- Medical encyclopedia article on Chicken kiev
- Wikipedia's article - Chicken kiev
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