n.
A dish made of a rolled chicken fillet that is filled with butter, coated with batter, and fried until crisp.
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American Heritage Dictionary:
chicken Kiev |
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Oxford Food & Nutrition Dictionary:
chicken Kiev |
Boned breast of chicken stuffed with garlic butter, coated in batter or breadcrumbs, and baked.
[kee-EHV] A boned chicken breast rolled around a chilled chunk of herbed butter, with the edges fastened so the butter won't escape during cooking. The breast is dipped in egg and then breadcrumbs and fried until crisp. When pierced with a fork or cut into, the chicken emits a jet of the fragrant melted butter.
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Wikipedia on Answers.com:
Chicken Kiev |
Chicken Kiev (Ukrainian: Котлета по-київськи, kotleta po-kyivsky) is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
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The dish has traditionally been considered Ukrainian in origin and the name of it comes from the name of the capital of Ukraine, Kiev.
However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (котлета по-киевски, kotleta po-kievsky, lit. 'cutlet Kiev-style') in one of the Soviet restaurants in later years.[1]
There are other dishes similar to Chicken Kiev. Particularly popular is Chicken Cordon Bleu with a cheese and ham filling instead of butter.
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![]() | American Heritage Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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