Ruth Chris Stuffed Chicken Recipe
The Ruth Chris Stuffed Chicken Recipe brings fine dining home. This elegant dish features tender chicken breasts filled with savory stuffing.
Equipment
- Sharp boning knife
- Meat mallet
- Large oven-safe skillet
- Instant-read thermometer
- Mixing bowls
- Kitchen twine
Ingredients
- 4 boneless chicken breasts 6 oz each
- 1 cup herb stuffing mix
- ½ cup chicken broth
- 4 oz cream cheese softened
- ¼ cup fresh chives chopped
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Butterfly each chicken breast carefully.
- Pound chicken to even ¼-inch thickness.
- Mix stuffing with warm chicken broth.
- Blend cream cheese with chives.
- Spread cream cheese mixture on chicken.
- Add prepared stuffing on top.
- Roll chicken tightly, secure with twine.
- Season outside with salt and pepper.
- Heat olive oil in oven-safe skillet.
- Sear chicken rolls until golden brown.
- Transfer skillet to preheated oven.
- Bake 25-30 minutes until internal temperature reaches 165°F.
- Rest 5 minutes before slicing.
Notes
- Pound chicken evenly for consistent cooking
- Don't overstuff to prevent bursting during cooking
- Sear all sides for beautiful golden color
- Use thermometer to ensure perfect doneness
- Let rest before cutting for juicy results