Whitney’s favorite restaurant, without a doubt is Ruth’s Chris, so I have spent quite a bit of time trying to recreate a number of their recipes. One of those is their stuffed chicken breast. Over time I have adjusted little things to our taste and this is what we have stuck with! This chicken breast is simply bursting with flavor as well as oozing with cheesy goodness. The filling is heavenly and the presentation is stunning. There are 3 parts to the recipe, the chicken rub (you can use this on alot of chicken recipes, or, substitute your favorite savory chicken rub), A ranch style seasoning (you can substitute a hidden valley ranch packet), and the actual filling (This is what you are here for, you cannot substitute it anywhere lol)
Stuffed Chicken Breast | Better than Ruth’s Chris
4
servingsStuffed Chicken breast
Keep the screen of your device on
Ingredients
4-6 Chicken Breast
1 Lemon
6 cloves Garlic
several sprigs Thyme
- Savory Chicken Rub
1 tsp Sea salt
1 tsp Garlic powder
3/4 tsp Onion powder
3/4 tsp fresh ground black pepper (coarse)
3/4 tsp Paprika
1/4 tsp Chili powder
- Ranch Style Seasoning
1 Tbsp Dried parsley
1 Tbsp Garlic powder
1 Tbsp Chives
1/2 Tbsp Dill
2 tsp Onion powder
1 tsp Sea Salt
1 tsp Black pepper
1/2 tsp Chili powder
- Cheese filling
2 1/2 cup Shredded sharp cheddar
8 oz Cream Cheeser
1 cup Shredded fresh parmesan
4 Tbsp Ranch style seasoning (see above or use 1 packet of hidden valley)
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 Cup Italian panko breadcrumbs (optional, but will add flavor and help keep filling strong)
Directions
- Preheat oven to 400F
- Mix all ingredients together for the chicken rub in a small bowl.
- Mix all ingredients for ranch style seasoning in a small bowl.
- In a medium size bowl, mix together ingredients for the filling until well blended.
- Pound 4-6 chicken breasts to an even thickness and cut an opening lengthwise (see video).
- Stuff with spoonfuls of filling and squeeze closed.
- Rub with dry rub on both sides, sprinkle with fresh thyme leaves, and place in a buttered baking dish
- Top with aprox.1 Tbsp cold butter, a few sprigs of thyme, a slice of lemon, and a clove of garlic.
- Drizzle with lemon juice
- Bake 18-24 minutes or until internal temp reaches 165 F
You may want to turn oven to broil for the last 3-5 minutes to brown the top. Another great option if you have time is to sear each side in a cast iron skillet for a couple minutes on each side prior to baking.
Recipe Video
Did you like this recipe?
Tag @thebateskitchen on Instagram and hashtag it with #bateskitchen
Leave a Reply