This dish is a traditional Ukrainian dish that consists of a chicken breast filled with butter, herbs, and garlic, then breaded and fried. It is usually served with a side of potatoes or vegetables. The dish is said to have originated in the city of Kiev in the 19th century,
Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.