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.

The dish has traditionally been considered Ukrainian in origin since its name comes from 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 subsequently renamed Chicken Kiev (котлета по-киевски, kotleta po-kievsky, lit. 'Kiev-style cutlet') by a Soviet restaurant.

There are other dishes similar to Chicken Kiev. Particularly popular is Chicken Cordon Bleu with a cheese and ham filling instead of butter.

Kiev or Kyiv (Ukrainian: Київ [ˈkɪjiw] ( listen); Russian: Киев) is the capital and the largest city of Ukraine, located in the north central part of the country on the Dnieper River. The population as of the 2001 census was 2,611,300. However, higher numbers have been cited in the press.

Kiev is an important industrial, scientific, educational and cultural centre of Eastern Europe. It is home to many high-tech industries, higher education institutions and world-famous historical landmarks. The city has an extensive infrastructure and highly developed system of public transport, including the Kiev Metro.

The name Kiev is said to derive from the name of Kyi, one of four legendary founders of the city (brothers Kyi, Shchek, Khoryv, and sister Lybid). During its history, Kiev, one of the oldest cities in Eastern Europe, passed through several stages of great prominence and relative obscurity. The city probably existed as a commercial centre as early as the 5th century. A Slavic settlement on the great trade route between Scandinavia and Constantinople, Kiev was a tributary of the Khazars, until seized by the Varangians (Vikings) in the mid-9th century. Under Varangians rule, the city became a capital of the Rus', the first East Slavic state. Completely destroyed during the Mongol invasion in 1240, the city lost most of its influence for the centuries to come. It was a provincial capital of marginal importance in the outskirts of the territories controlled by its powerful neighbours; first the Grand Duchy of Lithuania, followed by Poland and Russia.

Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine, and his exceptional culinary skills.

White has been dubbed the first celebrity chef, the enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars. He has trained chefs such as Gordon Ramsay.

Marco Pierre White was the third of four boys born to Italian mother Maria-Rosa Gallina, who had come to Britain to learn English, and chef Frank White, who had struck up a conversation with Maria at the Griffin Hotel in Leeds while he was playing cards.

After marrying in 1954, they lived in a council house in East Leeds, and had sons Graham (1955), Clive (1957) (also a chef) and Marco. Six years later, Maria gave birth to a fourth son, Craig Simon. Two days afterwards, she collapsed and was taken back to St James's University Hospital, Leeds, where she died of a brain haemorrhage at the age of 38.

Jesse Dunford Wood is an award winning Brazilian-born (1977) English chef. Dunford Wood is considered an expert in modern British food, is a frequent guest on the BBC program Celebrity MasterChef, and won Time Out's 2007 Best British Restaurant Award.

After schooling at Leighton Park in Berkshire, he began his cooking career by training in the kitchen of Scotland's The Witchery by the Castle. From there he moved to a more contemporary Scottish restaurant, the Atrium, run by Andrew and Lisa Radford, which over the years has won numerous awards for its food, modern design and wine list.

Dunford Wood then relocated to the West Country where he studied French cooking at Gidleigh Park Hotel in Devon under Chef Michael Caines, holder of two Michelin stars.

Moving to Australia, he worked in Sydney's 'Best New Restaurant' VII under Japanese Chef Nori Sugie cooking French-Japanese fusion, and went onto work with Chef/owner Mark Best at Marque, considered as one of Sydney's top French restaurants, cooking contemporary French food.