Chicken kiev

Chicken Kiev is a popular dish originating from Eastern Europe, specifically Ukraine. It is a dish made from chicken breast pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.

History

The origins of Chicken Kiev are not well documented, but it is widely believed to have been created in the early 20th century in Kiev, the capital of Ukraine. Some sources suggest that it was first prepared by a French chef working in the Russian Tsar's kitchen, while others claim it was invented by Ukrainian chefs trying to create a dish that would appeal to both Russian and French tastes.

Preparation

The preparation of Chicken Kiev involves several steps. First, a chicken breast is pounded to a thin, even thickness. A piece of cold butter, often mixed with herbs such as parsley and tarragon, is then placed in the center of the pounded chicken. The chicken is then rolled around the butter and secured with toothpicks or string. The rolled chicken is then coated in a mixture of beaten eggs and bread crumbs, and either fried in hot oil or baked in the oven.

Serving

Chicken Kiev is typically served hot, with the melted butter inside creating a flavorful sauce. It is often accompanied by potatoes, vegetables, or rice. In some regions, it is also served with a side of sour cream or mayonnaise.

Variations

There are many variations of Chicken Kiev around the world. In the United States, for example, it is often made with garlic butter instead of plain butter. In the United Kingdom, it is sometimes made with ham and cheese in addition to the butter.

See also

• List of chicken dishes
• Ukrainian cuisine
• French cuisine

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