Chicken Kiev

The Chicken Kiev is another popular dish on many Australian pub menus. Based on a traditional Ukrainian recipe the Kiev is a crumbed chicken cutlet usually the breast or in some cases the thigh it is stuffed with a rich garlic butter then crumbed. Deep fried or oven roasted until golden brown the Kiev is usually served with fries and salad although on a bed of white rice is also quiet popular. Once the Kiev is pierced the rich liquid garlic butter oozes out flavouring the whole dish with a garlic aromas and a sweet tangy flavour. Variations of the dish include a host of other items inside the fillet sometimes including seafood, ham or other sauces, but garlic is by far the most popular. A delicious dish but probably not the dish to have if you are out for a romantic evening with all that garlic.