Chicken Recipes from around the World

**dirtydog** · 18-09-2008, 03:56 AM

How to make Italian Chicken Saltimboca

**dirtydog** · 18-09-2008, 03:57 AM

How to make Orange Chicken Burgers

**dirtydog** · 24-09-2008, 06:34 PM

How to make Lean & Green Dijon Chicken Broccoli

**dirtydog** · 12-02-2009, 11:12 PM

Mediterranean Style Feta Stuffed Chicken Breasts

Ingredients;

3-4 chicken breasts
3-4 oz goat cheese
3-4 oz feta
(You can use double the amount of either cheese if you prefer)
several handfuls of loose spinach
¼ cup pine nuts
3 cloves garlic, crushed or finely chopped
5-6 sun-dried tomatoes, chopped (optional)
olive oil

Directions;

Place 2-3 tsp of olive oil in pan and toast the pine nuts on low. When they start to brown, add the spinach and increase heat to medium. After spinach starts to reduce in size, add garlic and cook for 2 minutes longer. Add to bowl with cheese and sun dried tomatoes and mix together well. Meanwhile take a knife and make a slit on the end of each chicken breasts, large enough for your finger or a spoon to fit through. Carefully work the knife through the length of the chicken breast, taking care not to poke a hole in the other side, creating as large a cavity as you can. Then gently stuff as much of the filling in each breast. Place in a baking dish and cover with the remaining filling. Cook at 350 for ½ hour.

**dirtydog** · 12-02-2009, 11:15 PM

Mediterranean Style orzo and warm brea & spinach salad

Ingredients

1/4 teaspoon salt, plus a large pinch
1/4 cup orzo (rice-shaped pasta)
2 tablespoons crumbled feta cheese
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Freshly ground black pepper
1 1/2 cups baby spinach leaves (no stems)
2 tablespoons chopped red onion
1 heaping tablespoon roasted pistachios

Directions

In a small saucepan, combine 2 cups water with 1/4 teaspoon salt.
Bring to a boil over medium-high heat.
Add the orzo and cook until al dente, about 7 minutes.
Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt, and pepper to taste in a medium bowl.
Drain the orzo through a strainer (not a colander—some of the orzo may escape through the holes!) and add to the bowl.
Gently stir to coat the orzo with the dressing.
Add the spinach, onion, and pistachios, and toss once more.

Link

**dirtydog** · 12-02-2009, 11:27 PM

Mussels in Tomato and Seafood Sauce Recipe

Ingredients

2 lbs fresh mussels, washed and beard removed
2 tsp olive oil
2-3 cloves garlic, minced
red pepper flakes, to taste
1/4-1/2 cup white wine
salt & pepper (to taste)
1 14.5 oz can of diced tomatoes
2 TBS chopped Fresh Parsley
4 tsp fresh lemon juice
1 tsp finely grated lemon peel
6 oz. penne pasta, cooked and drained
1/4 cup grated Parmesan cheese

Directions

Saute garlic and red pepper flakes in oil until garlic for 2-3 minutes. Add wine, let cook another minute or two. Add tomato, mussels, lemon juice and peel. Cover and cook until mussel open, about 5 minutes.
Remove from heat, add parsley, toss with cooked penne and garnish with additional parsley if desired.

**dirtydog** · 16-02-2009, 04:20 PM

How To Make Chicken In A Mustard Coat

Ingredients;

4 small chicken breasts, skinless
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 tbsp English mustard
2 egg yolks
4 tbsp cream
150 g fresh white breadcrumbs
1 tbsp fresh mixed herbs (dill, rosemary, thyme) , chopped
4 tbsp vegetable oil
flour for dusting
fresh ground black pepper and salt , to taste

Directions;

Step 1: Preheat oven
First of all, set the oven to 200ºC.

Step 2: Prepare the ingredients
In a small bowl, mix the three mustards, egg yolks, and cream until well-blended and then set aside.

Step 3: Mix the herbs and breadcrumbs
Combine the herbs with the breadcrumbs, remembering to set some of the herbs aside for a garnish at the end.

Step 4: Season the chicken
Generously season each piece of chicken individually.

Step 5: Prepare the chicken
Lightly dust each breast with flour and then dip each piece into the mustard mix, coating them evenly. Finally, roll each breast in the breadcrumbs, making sure that they are all evenly covered.

Step 6: Start frying the chicken
Add the oil to the frying pan and heat it over a moderate heat. Fry each breast for two minutes each on one side only until golden brown.

Step 7: Cook chicken in oven
Put the pan into the hot oven for five minutes. Flip the breasts and return them to the oven for another five minutes.

Step 8: Finish cooking the chicken
Remove the chicken from the pan and allow each breast to drain on the kitchen paper. Continue to cook the chicken over a medium heat on the stove until done.

**hillbilly** · 28-02-2009, 10:59 PM

At least every two weeks I make some country fried steaks. Here is what you need to get started.

Ingredients:

1 or 2 pounds round steak/cube steak/pork cutlets
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cooking oil
2 small onions sliced
1 cup water
3/4 cup milk
1/4 teaspoon salt
1/4 cup coffee
2 tablespoons worcestershire sauce

**hillbilly** · 15-03-2009, 11:05 PM

I really thought everyone knew about this great way of cooking chicken, but I guess not.

Cooking Beer Butt Chicken!

**hillbilly** · 15-03-2009, 11:07 PM

**hillbilly** · 15-03-2009, 11:26 PM

Say what you want, but this lady does know how to cook chicken.

**hillbilly** · 15-03-2009, 11:30 PM

If anyone ever wants some tasty Beer Butt Chicken, please come to D & G Resort when I am behind the grill.

**friscofrankie** · 16-03-2009, 02:21 AM

So. You think TeakDoor members might get it; after eight fuckin videos?

**hillbilly** · 16-03-2009, 04:38 AM

I hope so, but still worried that most will put the can in upside down...

**blackgang** · 16-03-2009, 09:05 AM

Originally Posted by hillbilly

I hope so, but still worried that most will put the can in upside down...

They would only do that once,, put the fukin fire out if they use a regular charcoal grill instead of the correct kind for actually doing BBQ.
The correct one is where the fire is not directly under what you are cooking cause you only use the heat and smoke for cooking BBQ.

**dirtydog** · 09-04-2009, 04:25 PM

Philly Fettuccine Alfredo with Chicken

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper

Make It!

COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

**dirtydog** · 10-04-2009, 02:29 PM

Chinese Chicken Fried Rice Recipe

**blackgang** · 10-04-2009, 03:05 PM

Fuckin video no longer available, I wanted some of that good chicken and rice like I had in that whore house in quin Nhon during 69 tet celebrations..

**dirtydog** · 11-04-2009, 07:25 PM

How to make Chicken in Tamarind Sauce

**dirtydog** · 13-04-2009, 07:44 PM

Sweet and Spicy Baked Chicken Breast Tenders

Ingredients:

2 to 3 pounds chicken breast tenders (You may use half-breasts, if you like.)
16 oz. bottle Italian dressing
12 oz. jar apricot preserves

Place the chicken breast tenders in an oblong Pyrex dish and drizzle 16 oz. of Italian dressing over the top, Turn pieces, to coat evenly with the dressing. Cover with plastic wrap and let marinate 8 hours or overnight. When ready to fix your chicken breasts, remove them from the Pyrex dish and place them in an appropriately-sized oven-proof baking dish. Reserve 1 cup of the Italian dressing that was used for the marinade. (You may use all of the leftover marinade, but, unless you have a very deep baking dish, the sauce may bubble up and run over in the oven.) Mix the 1 cup reserved Italian dressing with 12 oz. apricot preserves in a small mixing bowl. Use a spoon (or a mixer, if you like). When the two ingredients are well-blended, pour them over the chicken breast tenders that you have placed in your baking dish. Cover with aluminum foil. Bake in an oven that has been preheated to 325 degrees for 1 hour. Then, remove the aluminum foil and bake 30 minutes longer. The chicken breast meat will be very tender and juicy. Remove from the oven, and place the chicken breast tenders on a platter. If desired, top the chicken tenders with the gravy that has formed in the baking dish. Otherwise, pour the gravy in a gravy boat and serve it alongside the chicken breast tenders.

**dirtydog** · 07-05-2009, 10:00 PM

How to make Maple Mustard Chicken

Recipe:
Serves 4

Skinless, boneless chicken breast halves
¼ Teaspoon salt
1/4 Teaspoon black pepper
1 Tablespoon Private Selection® olive oil
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 Cup Dijon mustard
1 Tablespoon water
1 Teaspoon chopped fresh parsley

Directions;

1 Teaspoon grated orange rind 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. 2. Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

Wine Recommendation: Sauvignon blanc or Pinot Grigio

**dirtydog** · 10-05-2009, 08:02 AM

Tangy Tumeric Chicken Recipe

**dirtydog** · 18-05-2009, 01:16 PM

How to make Fiesta Chicken

Recipe follows:
2 - 4 chicken breast filleted and pounded thin
1 red bell pepper chopped
1 white or yellow onion chopped
1 table spoon minced garlic (optional, i did not use due to people allergy)
2 to 4 tablespoons of olive or veg oil
1 14 oz can of diced tomatoes with juices
1 can of corn drained of its juices
salt
pepper
paprika

Directions:
Clean chicken breasts season each side with salt, pepper, paprika to taste.
In a skillet heat oil cook chicken breast 2 - 3 minutes on each side depending on size, you do not want to cook them fully done. Remove chicken from pan set aside. In the skillet add onions and bell peppers, cook for 2 minutes. Add a 14 oz can of diced tomatoes with its juices, and a can of yellow corn drained. Add chicken to the ingredients cook for 4 minutes or until chicken is done.

Serve with Spanish rice or white rice.

**dirtydog** · 19-05-2009, 11:24 AM

Garlic Ginger BBQ Chicken with Quinoa and baked sweet potato

**dirtydog** · 20-05-2009, 02:48 AM

How to make Lemon Herbed Chicken Cutlets

Thread: Chicken Recipes from around the World

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Italian Chicken Saltimboca Recipe

Orange Chicken Burgers Recipe

Lean & Green Dijon Chicken Broccoli Recipe

Mediterranean Style Feta Stuffed Chicken Breasts

Mediterranean Style orzo and warm brea & spinach salad

Mussels in Tomato and Seafood Sauce Recipe

Chicken In A Mustard Coat Recipe

Country Fried Steak

Beer Butt Chicken

Philly Fettuccine Alfredo with Chicken

Chinese Chicken Fried Rice Recipe

Chicken in Tamarind Sauce Recipe

Sweet and Spicy Baked Chicken Breast Tenders

Maple Mustard Chicken Recipe

Tangy Tumeric Chicken Recipe

Fiesta Chicken Recipe

Garlic Ginger BBQ Chicken with Quinoa and baked sweet potatoe

Lemon Herbed Chicken Cutlets Recipe

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