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

Paprika

Salt

Pepper

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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Zesty Calzone

Zesty Calzone             Serves: 4

(Simple & Delicious)

1 tube (13.8 oz) refrigerated pizza crust

2 Tbsp. grated Parmesan cheese

8 thin slices deli ham

8 thin slices hard salami

¼ cup chopped onion

¼ cup chopped green pepper

¼ cup chopped tomato

1 cup (4 oz.) mozzarella cheese (part skim mozzarella may be used)

In a greased 15x10x1 inch baking pan, pat dough into a 13×8 inch rectangle. Sprinkle with Parmesan cheese to within ½ inch of edges.

On half of the dough, layer the ham, salami, onion, green pepper, and tomato to within 1 inch of edges. Sprinkle with mozzarella cheese.

Fold dough over filling; pinch edges to seal. Cut slits in top.

Bake at 425° for 20-22 minutes or until golden brown. Let stand for 10 minutes. Cut into 4 pieces.

RMS#49257


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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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Turkey and Mashed Potato Pot Pies

Turkey and Mashed Potato Pot Pies                Serves: 8

(Martha Stewart)

Ingredients

6 slices bacon, cut crosswise into 1-inch pieces

3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)

10 ounces button mushrooms, sliced (4 cups)

1 tablespoon chopped fresh thyme leaves

Coarse salt and ground pepper

3 tablespoons all-purpose flour

1 ¾ cups low-sodium chicken broth

3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)

1 cup frozen peas

4 cups leftover mashed potatoes

Directions

1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

2. Transfer turkey mixture to eight broiler-proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.

3. Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

(Photo: Martha Stewart)


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Italian Chicken and Bow Tie Pasta with Marinara Sauce

I don’t know how many times I open a jar of marinara sauce, not using it all or made too much marinara for a meal but not enough to freeze. I have a recipe that will take care of that for you.

Italian Chicken and Bow Tie Pasta with Marina Sauce                     Serve: 4

What You Need

4 chicken breasts ¼ “thick

Panko bread crumbs, 2 cups

3 eggs, beaten

Italian Seasoning

Salt

Canola oil

Bow tie pasta; 8 oz.

2 cups Marinara sauce

Capers

Parmesan cheese; grated

Here’s How

  1. Preheat oven to 250°.
  2. Wash and pat dry chicken breasts. In a shallow baking pan; mix bread crumbs with 3 Tbsp. Italian Seasoning. In medium bowl; beat eggs with 3 Tbsp. Italian Seasoning.
  3. Prepare pasta according to package directions for al dente. Keep warm till ready to use.
  4. Heat oil over medium-high heat. Dip chicken breasts into egg mixture and then the bread crumbs; patting the bread crumbs gently to adhere them to the chicken.
  5. Carefully place chicken breasts in oil and cook 3-5 minutes per side. If bread crumbs begin to burn; turn heat down. Remove from pan when done and transfer to a paper towel lined plate.
  6. Pour marinara sauce over pasta and add capers. Stir until pasta is covered with sauce. Simmer until warmed through.
  7. Place chicken in oven-safe baking dish and sprinkle with Parmesan cheese. Place in oven until cheese melts (the cheese may look crusty and that is fine). Remove from oven. Spoon pasta mixture onto serving platter and top with chicken. Serve immediately.


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Chicken Soup with Drop Biscuits

 Chicken Soup with Drop Biscuits                Servings: 4-6

Ingredients

3 ½-4 cups chicken broth

Generous dash of pepper

1 medium carrot, sliced

1 stalk celery, sliced

½ cup uncooked medium egg noodles

2 cup cubed, cooked chicken

2 tsp. fresh parsley, chopped

Drop biscuits (recipe below)

Directions

  1. Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Simmer until carrots are fork tender.
  2. Stir noodles and chicken into saucepan with broth mixture. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
  3. Ladle soup into serving bowls and top with biscuit. Serve immediately.

 

Drop Biscuits

Ingredients

2 cups all-purpose flour, leveled

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 Tbsp. baking powder

1 tsp.  Kosher salt

1 cup whole milk

Directions

Heat oven to 400° F.

In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

Drop 6-8 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes or until golden.