Inner Chef

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Hasselback Chicken

Hasselback Chicken

**Orignal Recipe as taken from Proper Tasty Facebook Page

Here’s What You’ll Need:

Splash of oil

50g Fresh Spinach

50G Ricotta Cheese

2 Chicken Breasts

20g Cheddar Cheese




Method: 1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of the way down is what you should aim for, but don’t stress over it.

4.) Stuff all of the spinach and ricotta mixture into the slits.

5.) Season the chicken with salt and pepper.

6.) Grate the cheddar and sprinkle it generously on top.

7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.

8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

9.) Have it!

Inner Chef Notes:

This was a great tasting dish. Easy to make!

  • I doubled this recipe to use for 4 chicken breasts.
  • I used Vermont White Cheddar Cheese.
  • I used 50/50 of Smoked Paprika and regular Paprika.
  • I used Whole Milk Ricotta Cheese.
  • I used Olive oil.
  • It took about 45 minutes for my chicken to finish cooking.

DSCN9521 DSCN9525




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Lime Chicken with Salsa Verde Sour Cream

Lime Chicken with Salsa Verde Sour Cream                       Serves: 4

(Simple & Delicious)

¾ tsp. ground coriander

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. ground black pepper

4 boneless skinless chicken thighs (about 1 pound)

⅓ cup sour cream

2 Tbsp. salsa verde

2 Tbsp. minced fresh cilantro, divided

1 medium lime

PREHEAT broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan and broil 4 inches from heat for 6-8 minutes on each side or until thermometer reads 170°.

MEANWHILE, in a small bowl, mix sour cream, salsa and 1 Tbsp. cilantro. Cut lime in half and squeeze juice from one half lime into sour cream mixture; stir to combine. Cut remaining lime into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

Simple & Delicious

Simple & Delicious

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Chicken in Lime Butter

Chicken in Lime Butter         Makes 4 Servings

(Simple & Delicious)

4 boneless, skinless chicken breast halves (4 oz. each)

Dash of salt

Dash of pepper

2 Tbsp. canola oil

¼ cup butter, cubed

1 Tbsp. lime juice

½ tsp. dill weed

¼ tsp. minced chives

Sprinkle chicken with salt and pepper.

In large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until thermometer reads 170°; drain. Remove and keep warm.

Add butter and lime juice to the skillet and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.


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California Chicken Sliders

California Chicken Sliders

I made these at my Sister Schubert’s House Party and they were a hit!


Sister Schubert’s Pretzel Rolls

Smoked chicken breast**

Garlic Rosemary Mayo (recipe below)

Prolone Cheese slices

Bacon slices

Avocado slices


Tomato slices



Prepare the pretzel rolls as directed on package. When they are done and cool to the touch; slice in half horizontally.

Lay cheese slice on inside top of roll. Place chicken followed by bacon on bottom of roll.

Place in oven and toast long enough for the cheese to begin to melt.

Remove from oven and place avocado slice, tomato slice and lettuce on top of chicken and bacon.

Add a small dollop of Garlic Rosemary Mayo on top of the cheese and put the sandwich together.


Garlic Rosemary Mayo

1 cup REAL mayo

1 to 1 ½ garlic cloves, finely diced

Finely diced rosemary to taste (I used about ¼ of a sprig)

Mix all ingredients together, cover and chill for at least 1 hour.

    (Please note that the garlic and rosemary will become more intense the following day, so you may need to add a bit more mayo to balance it out.).

**Inner Chef Note: You can use grilled chicken, rotisserie chicken, deli chicken.




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Chicken Fried Rice

Chicken Fried Rice

Stir-frying foods is much like sautéing, except in sautéing, the food items are usually tossed by flipping the pan, while in stir-frying the pan is left stationary and the foods are tossed with a spatula or other tools.

3 cups cooked long grain white rice

3 Tbsp. Extra Virgin Olive oil

1 cup frozen Peas & Carrots, thawed

1 small onion, chopped

1 tsp. minced garlic

2 eggs, slightly beaten

¼ cup soy sauce

Cooked chicken, small chop

3 scallions (green part only), chopped

Salt to taste

On med-high heat; heat oil in large skillet (do not allow oil to smoke). Add peas & carrot mixture, onion and garlic. Stir-fry until tender.

Reduce heat to med-low and move veggies to one side of skillet. Pour slightly beaten eggs on opposite side and stir-fry until scrambled.

Add rice and soy sauce and blend everything in the pan together. Add chicken and stir until heated thoroughly. Add the scallions right before removing from heat and stir. Salt to taste.

Inner Chef Notes:

You can use cooked shrimp or pork in place of chicken.

You can use Minute Rice with this recipe. You can use brown rice with this recipe but it will change the texture of the dish.

I use leftover rice and leftover chicken breast in this dish. Saves time and since the chicken may be seasoned; adds great flavor.




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Honey Mustard Chicken

Honey Mustard Chicken       Serves: 4-6


¾ cup honey mustard

¼ cup regular yellow mustard

½ cup honey

¼ cup olive oil

1 Tbsp. kosher salt

2 minced garlic cloves

1 tsp. dried parsley

6 boneless, skinless chicken breasts


  1. Preheat the oven to 350°. Whisk mustards, honey, oil, salt, garlic, and parsley in a medium bowl until evenly mixed. Dip the chicken breasts in mixture and turn to      evenly coat.
  2. Place the chicken breasts in a 13-by-9-inch baking dish. Bake; basting occasionally until cooked through, about 45 minutes to 1 hour.

Inner Chef Notes: This recipe works great with wings!



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Lemon Rosemary Chicken

Lemon Rosemary Chicken                Serves: 4


1 (3 ½-lb.) chicken, cut into 8 pieces
½ cup extra-virgin olive oil
½ cup fresh rosemary leaves
¼ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste


1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

2. Heat oven to 475°. Arrange chicken in a 9″ x 13″ baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

Saveur Magazine

Saveur Magazine