RUTH CHRIS STUFFED CHICKEN RECIPE
It's a mouthwatering dish that features a juicy, tender chicken breast stuffed with a savory stuffing of your choice. Whether you go with a classic breadcrumb and herb mixture or get creative with some diced vegetables and cheese, the possibilities are endless.
Equipment
- Measuring cups and spoons
- Plastic wrap
- Meat mallet or rolling pin
- Small saucepan
- Cutting board
- Toothpicks or kitchen twine
- Large oven-safe skillet
- Oven mitts
Ingredients
- 4 chicken breasts
- 4 tablespoons butter divided
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/4 cup chopped herbs such as parsley, thyme, and rosemary
- 1/2 cup grated cheese optional
- 1/2 cup diced vegetables optional
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- Place each chicken breast between two pieces of plastic wrap and pound to an even thickness using a meat mallet or rolling pin.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the breadcrumbs, herbs, cheese, and vegetables (if using) and stir until well combined.
- Place the chicken breasts on a cutting board and season with salt and pepper. Spread the stuffing mixture over the top of each chicken breast, leaving a small border around the edges.
- Roll up the chicken breasts tightly and secure them with toothpicks or kitchen twine.
- Melt the remaining 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear on all sides until lightly golden, about 2-3 minutes per side.
- Pour the chicken broth into the skillet and transfer to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Enjoy!
