chicken kiev
Noun: A dish consisting of a boneless chicken breast that has been pounded thin, wrapped around a piece of seasoned butter (often with herbs like parsley, garlic, and chives), then breaded and deep-fried or baked. The defining characteristic is the melted butter that flows out when the chicken is cut.
Chicken Kiev is used as a singular noun to refer to the prepared dish as a whole. It is typically served as a main course. - For dinner, I ordered the chicken Kiev. - Chicken Kiev is known for its flavorful, buttery center.
- The restaurant's signature dish is its chicken Kiev.
- She carefully cut into the chicken Kiev, releasing a stream of fragrant herb butter.
- Making authentic chicken Kiev requires skill to ensure the butter stays sealed inside during cooking.
The term is often used in menus and culinary contexts. It can be part of descriptive phrases. - classic chicken Kiev - herb-butter chicken Kiev
- Chicken Kiev is the standard spelling. A less common variant is , which reflects the Ukrainian capital's name and is sometimes used for authenticity or political recognition.
- Cordon Bleu: A related dish where chicken (or veal) is stuffed with ham and cheese instead of butter, then breaded and fried.
- Breaded stuffed chicken breast (descriptive synonym)
- Chicken supreme (a broader term for a boneless, skin-on chicken breast dish, which may or may not be stuffed)
Chicken Kiev is considered a proper noun for a specific dish and is often capitalized. It is a classic of international cuisine, with disputed origins claimed by both Russian and Ukrainian culinary traditions. The preparation is similar to other stuffed, breaded cutlet dishes like Cordon Bleu.
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pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
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