Ruth Chris Stuffed Chicken Recipe

Welcome to the world of restaurant recipe recreations! If you’ve ever wondered how to make your favorite signature dishes at home, you’re in luck. Today, I’m going to teach you how to recreate the mouthwatering stuffed chicken breast from Ruth’s Chris Steakhouse.

As a former sales and marketing director at Ruth’s Chris for nearly a decade, I have a special place in my heart for the recipes from this iconic restaurant. I had the honor of working with and meeting the remarkable founder, Ruth Fertel, who was not only hospitable, generous, and funny but also tough as nails. She had an incredible ability to remember names, even of staff members she had only met once a year before. Her legacy continues to inspire me.

Now, let’s dive into recreating one of Ruth’s Chris Steakhouse’s most popular items, the stuffed chicken breast. But before we begin, I want to express my heartfelt gratitude to all 1,000 of my subscribers. Thank you for your support and love. If you haven’t subscribed yet, please hit that subscribe button and join our community of food enthusiasts. Don’t forget to leave a comment and give this video a thumbs up if you enjoy it.

Ruth Chris Stuffed Chicken Recipe
Ruth Chris Stuffed Chicken Recipe

The Cheese Stuffing

To start, let’s prepare the cheese stuffing for the chicken. The amounts I’ll be showing you are enough for two chicken entrees, so adjust accordingly if you’re cooking for more people. We’ll need:

  • 5.2 ounces of garlic and herb Boursin cheese (softened)
  • 3 ounces of freshly grated yellow cheddar cheese
  • 3 dashes of Worcestershire sauce
  • 2 dashes of Tabasco sauce (for a flavorful kick)
  • The yolk of one egg
  • A pinch of salt and cracked black pepper

In a bowl, mix all the ingredients until well incorporated.

Preparing the Chicken

Now, let’s move on to preparing the chicken. At Ruth’s Chris Steakhouse, they use a double portion of chicken breast known as an airline cut. This boneless, skin-on breast includes the wings. If you can’t find this cut, a regular boneless chicken breast with the skin on will work just fine.

Start by separating the skin from the breast, but leave it attached. Using a sharp poultry knife, make a small slit on top of the chicken breast without going all the way through. This will create a pocket for the stuffing.

Carefully stuff the cheese mixture into the cut you made, then cover the chicken breast with the skin, ensuring that the stuffing is fully enclosed.

Next, top each side of the chicken with about a pat and a half of butter. Ruth’s Chris is known for their use of Land O Lakes butter, so feel free to use that if you can find it. Squeeze the juice of half a fresh lemon over the chicken and sprinkle with fresh thyme.

Baking the Chicken

Now it’s time to cook this delicious creation. Preheat your oven to 450 degrees (convect roast if available) and bake the chicken for 20 to 25 minutes until the skin is golden brown and crispy, the cheese is melted, and the flavors are beautifully combined.

Serving the Stuffed Chicken

Once the chicken is out of the oven, garnish it with a sprinkle of fresh chopped parsley. The result is a mouthwatering dish that rivals the one you’d find at Ruth’s Chris Steakhouse.

To complete your at-home Ruth’s Chris experience, serve the stuffed chicken alongside my Ruth’s Chris Steakhouse Chop Salad. You can find the recipe link above.

Thank you again to all my subscribers for your love and support. I hope you’ve enjoyed learning how to recreate your favorite restaurant dishes. Stay tuned for more delicious recipe recreations in the future. Until then, have a fantastic day, my dear friends! Cheers! I love y’all!

Chicken Image
Note: The image is for illustrative purposes and does not represent the actual dish.

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