Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried. Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs.

It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late 1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels’ tourist brochures, guests were warned of the dangers of splattering themselves with hot butter.

Chicken tabaka is a popular Georgian dish consisting of a chicken that is fried in a special way in a traditional pan called tapa. One should flatten the chicken on a pan by pressing it down with a weight. When it is properly prepared, the chicken should be crispy on the outside, while retaining its tenderness and moistness on the inside.

The dish is often consumed with tkemali plum sauce on the side.

Pozharsky cutlet is a traditional dish originating from the 19th century. It is named after prince Pozharsky, who was having important guests for dinner at the time. As there was no veal, his guests' favorite, the prince ordered the chefs to make chicken cutlets, and a new dish was born.

The dish consists of ground chicken that is breaded and fried with butter. It is recommended to serve the cutlets with roasted potatoes, green beans, or similar vegetables.

Shkmeruli or chkmeruli is a traditional chicken dish originating from Georgia. A whole chicken is typically butterflied, browned on both sides, and roasted for about half an hour until fully cooked. The garlic is minced, mixed with butter, milk, and pan drippings in order to create the sauce.

The chicken and the sauce are combined, traditionally in a clay dish called ketsi, and the dish is then baked for a short while before it's served. It's recommended to serve skhmeruli with cheesy mashed potatoes or crusty bread on the side.

Chakhokhbili is a traditional stew made with a whole chicken that is cut into pieces and combined with onions, tomatoes, vinegar, garlic, and spices such as coriander, parsley, hot green peppers, and bay leaves. The stew has a thick consistency and is usually served hot, preferably garnished with freshly chopped coriander and accompanied by rice or bread on the side.

The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.

Katami brotseulit is a traditional dish with Jewish origins and it's a specialty of the Tbilisi area. The dish is usually made with a combination of chicken pieces, oil, onion, pomegranate juice and seeds, bay leaves, thyme coriander, salt, and pepper.

The chicken pieces are dredged in flour and browned on all sides over medium heat. The onions are added to the pan and cooked until soft. The coriander, herbs, water, and pomegranate juice are mixed in, the mixture is seasoned with salt and pepper, and it's then simmered until the chicken is fully cooked. 

Toyuq levengi is a traditional chicken dish originating from Azerbaijan. The dish is usually made with a combination of a whole chicken, onions, walnuts, raisins, prunes, butter, salt, and pepper. The chicken is rubbed with salt and pepper, and the cavity is stuffed with a mixture of fried onions, ground walnuts, raisins, and prunes.

Melted butter is rubbed on the chicken, and it’s then roasted in the oven for about an hour. Once fully cooked, the chicken is left to rest for a few minutes before it’s carved and served on individual plates.

Mazuryky are traditional Ukrainian sausage-shaped meat patties that are especially popular in Volyn and northwestern Ukraine. They're usually made with a combination of ground turkey meat, cheese, eggs, butter, milk, garlic, flour, salt, and pepper.

The ground meat is mixed with grated cheese, milk, eggs, butter, salt, and pepper. The mixture is shaped into small sausages that are rolled in flour and fried in butter until golden and fully cooked. Once done, mazuryky are sprinkled with finely chopped garlic and served hot, typically with boiled potatoes or potato pancakes (deruny) as accompaniments.