Are you tired of the same old boring chicken recipes? Look no further, because we have the perfect solution for you: Ruth Chris stuffed chicken! This recipe is not only delicious, but it’s also a show-stopper that is sure to impress your friends and family.
But what exactly is Ruth Chris stuffed chicken, you might ask? 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.
And the best part? This recipe is inspired by the luxurious Ruth’s Chris Steak House, so you can bring a taste of fine dining into your kitchen. Just don’t be surprised if your guests start calling you the next Wolfgang Puck after they taste this masterpiece.
But seriously, this recipe is not only delicious, but it’s also easy to make. Simply season and pound out your chicken breasts, stuff them with your choice of filling, and bake them to perfection. Serve with a side of your favorite vegetables and a glass of wine for a complete gourmet experience.
So why wait? Give our Ruth Chris stuffed chicken recipe a try tonight and elevate your home cooking to the next level. Your taste buds (and Instagram followers) will thank you.
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
Instruments:
For this Ruth Chris stuffed chicken recipe, you will need the following instruments:
- 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
Step By Step Instructions for Ruth Chris Stuffed Chicken Recipe:
- 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!
Substitute for Ruth Chris Stuffed Chicken Recipe:
There are many ingredients that you can substitute in this Ruth Chris stuffed chicken recipe to suit your taste or to work with what you have on hand. Here are a few ideas:
- Chicken breasts: If you prefer, you can use chicken thighs or drumsticks instead of breasts. Just be sure to adjust the cooking time accordingly.
- Butter: If you’re looking to cut back on saturated fat, you can use olive oil or a non-dairy butter substitute in place of the butter.
- Breadcrumbs: You can use any type of breadcrumbs that you prefer, such as panko, whole wheat, or gluten-free. You can also use crushed crackers or crumbled stale bread as a substitute.
- Herbs: Feel free to use any herbs that you like or have on hand. Basil, oregano, and cilantro would also be delicious in this recipe.
- Cheese: Any type of cheese will work in this recipe, so feel free to use your favorite. You can also omit the cheese if you prefer.
- Vegetables: You can add any type of diced vegetables that you like to the stuffing mixture. Some good options might include bell peppers, onions, mushrooms, or zucchini. You can also omit the vegetables if you prefer.
- Chicken broth: If you don’t have chicken broth on hand, you can use water or white wine as a substitute. You can also use beef broth, vegetable broth, or a bouillon cube dissolved in water for added flavor.
FAQs about Ruth Chris Stuffed Chicken Recipe
Can I use a different type of meat?
Yes, you can use any type of meat that you prefer in this recipe. Just be sure to adjust the cooking time accordingly.
Can I stuff the chicken with something other than breadcrumbs?
Yes, you can use any type of filling that you like in this recipe. Some good options might include diced vegetables, cooked rice, or a mixture of cheese and herbs.
Can I omit the cheese?
Yes, you can omit the cheese if you prefer. The stuffed chicken will still be delicious without it.
How do I know when the chicken is cooked?
The internal temperature of the chicken should reach 165°F (74°C) when it is fully cooked. You can use an instant-read thermometer to check the temperature of the chicken.
Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken after it has been cooked. Simply wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To reheat, thaw the chicken in the refrigerator and bake it in a preheated oven at 350°F (175°C) until heated through.
Can I make this Ruth Chris Stuffed Chicken Recipe in advance?
Yes, you can prepare the stuffed chicken in advance and refrigerate it until you are ready to bake it. This can be a convenient option if you are having guests over and want to have everything ready in advance. Just be sure to bring the stuffed chicken to room temperature before baking it.
Conclusion:
The Ruth Chris stuffed chicken recipe is a delicious and impressive dish that is perfect for any occasion. Whether you’re hosting a dinner party or just looking to elevate your home cooking, this recipe is sure to impress. With its juicy, tender chicken and savory stuffing, it’s a gourmet twist on a classic dish that everyone will love. So why wait? Give our Ruth Chris stuffed chicken recipe a try tonight and take your taste buds on a culinary journey.
RUTH CHRIS STUFFED CHICKEN RECIPE
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!
