Ruth’s Chris Stuffed Chicken Copycat
Ingredients
- 4 ounces of cream cheese that has been softened
- ½ cup of shredded strong cheddar cheese and Monterey Jack cheese
- 1 tsp of Worcestershire sauce
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of dried parsley
- ¼ teaspoon of paprika
- Two big chicken breasts with the skin on and no bones
- ½ teaspoon of salt
- ¼ tsp of black pepper
- 1 tablespoon of olive oil
- 1 tablespoon of butter without salt
- Fresh parsley, chopped (optional)
Instructions
- Set your oven to 450°F (230°C) to warm it up. Put your stuffed chicken on a baking sheet or in an oven-safe skillet.
- In a bowl, combine the cream cheese until it is smooth. After that, mix in the Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until everything is well mixed.
- Use paper towels to dry the chicken breasts. Use a sharp knife to cut a deep pocket into the thick side of each breast, but be cautious not to cut all the way through. Add salt and pepper to the outside of the chicken.
- Fill each chicken pocket with half of the cheese filling, then press the edges together to close. If you need to, use toothpicks to hold the pockets in place.
- Put the olive oil and butter in a skillet that can go in the oven and heat them over medium-high heat. Put the packed chicken breasts in the hot pan with the skin side down and cook for 3 to 4 minutes, or until the skin is golden brown.
- Turn the chicken over and move the skillet to the oven that has already been heated. Bake for 15 to 18 minutes, or until the cheese is bubbling and the inside temperature reaches 165°F (74°C).
- Take the chicken out of the oven and let it sit for five minutes. Take out any toothpicks and, if you choose, add chopped fresh parsley as a garnish. Serve the Ruth’s Chris Stuffed Chicken Copycat hot.
Tips for Best Results
If you want to get the finest results with this Ruth’s Chris Stuffed Chicken Copycat, you need to be careful when cutting the pockets and stuffing the chicken. Don’t rip the meat, because the filling might leak out while it’s cooking. Also, make sure to sear the chicken all the way through before baking it to get a skin that is crispy and golden brown. Last but not least, watch the baking time closely so the chicken doesn’t dry out.
Nutritional Information
This Ruth’s Chris Stuffed Chicken Copycat is a rich and decadent dish because of the creamy cheese filling and crispy chicken skin. There are about 450 calories, 30 grams of fat, 35 grams of protein, and 5 grams of carbs in each meal. It’s a tasty and filling supper, but you should only eat it in moderation as part of a healthy diet.
Serving Suggestions
You can serve the Ruth’s Chris Stuffed Chicken Copycat with a lot of different side dishes. To cut down on the creaminess of the meal, think about combining it with roasted veggies like Brussels sprouts or asparagus. A simple green salad or some mashed potatoes or rice on the side can also be great.
Frequently Asked Questions
How can you butterfly and stuff a chicken breast without ripping it?
The most important thing is to use a sharp, thin knife and cut the pocket carefully so that you don’t cut all the way through the breast. To make the pocket for the cheese filling, take your time and make shallow, equal incisions. Stuff the filling gently, being careful not to rip or overstuff the meat.
What kind of stuffing does Ruth’s Chris use, and how can I make it myself?
This Ruth’s Chris Stuffed Chicken Copycat recipe’s creamy, cheesy stuffing is based on the restaurant’s famous filling. The mixture of melted cream cheese, shredded Monterey Jack, sharp cheddar, and spices makes a rich, tasty stuffing that tastes much like the original.
How do I make sure the chicken cooks all the way through without drying out the outside?
Searing the chicken in a hot skillet before baking helps to make the outside crispy and golden brown while keeping the inside moist and soft. Also, keep an eye on the baking time and use a meat thermometer to make sure the chicken doesn’t overcook and reaches the right internal temperature of 165°F (74°C).
Can I make the stuffed chicken ahead of time and then cook it?
Of course! You can put together the Ruth’s Chris Stuffed Chicken Copycat up to 24 hours ahead of time and keep it in the fridge. When you’re ready to cook, just sear the chicken and bake it as recommended. This makes it a good choice for hectic weeknights or when you have visitors over.
Conclusion
This delicious Ruth’s Chris Stuffed Chicken Copycat recipe lets you enjoy the tastes of a popular steakhouse dish. The creamy, cheesy middle and crispy, golden-brown outside make this meal a real showstopper in every bite. This copycat recipe will satisfy your appetites and please your taste senses, whether you’re hosting a special dinner or just want a meal that tastes like it came from a restaurant.
Want more ideas that you can see? Every week, I post new recipes, supper recommendations, and behind-the-scenes kitchen experiences on Pinterest. Follow me there. Enjoy your meal!