Ruth's Chris Stuffed Chicken Breast (Print Version)
Restaurant-style chicken breasts stuffed with cream cheese, mozzarella, and cheddar, seasoned with fresh herbs and spices.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Cheese Filling
06 - 8 oz cream cheese, softened
07 - 4 oz shredded mozzarella cheese
08 - 2 oz shredded sharp cheddar cheese
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon fresh thyme, chopped
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Optional Garnish
15 - Chopped parsley
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a medium bowl, combine cream cheese, mozzarella, cheddar, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
03 - Place chicken breasts on a cutting board. Using a sharp knife, cut a horizontal pocket into the thickest part of each breast, being careful not to cut completely through the meat.
04 - Divide cheese mixture evenly among the pockets, pressing filling gently into each breast. Secure openings with toothpicks if needed to prevent filling from escaping.
05 - Brush the outside of each chicken breast with olive oil. Season evenly with salt, black pepper, and paprika.
06 - Place stuffed chicken breasts in the prepared baking dish, spacing them evenly to allow proper heat circulation.
07 - Bake for 30 to 35 minutes, or until chicken is cooked through and internal temperature reaches 165°F. Tops should be golden brown and cheese should be bubbly.
08 - Carefully remove toothpicks before serving. Garnish with additional chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- That moment when you cut into the chicken and watch the cheese filling spill out like a little surprise
- Restaurant quality food that costs about a quarter of what you would pay out
02 -
- Cutting the pocket too shallow means less filling but cutting too deep means you lose everything to the baking dish
- Room temperature cream cheese is not optional because cold cheese leaves lumps in your filling
03 -
- Pound the chicken slightly to an even thickness before cutting the pockets
- Use a piping bag to fill the chicken if you want extra precision