Description

This delightful stuffed chicken recipe captures the luxurious flavors of Ruth’s Chris Steak House, bringing a restaurant-quality meal to your home. With a creamy cheese filling and perfectly cooked chicken, it’s sure to impress your family and friends.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup cream cheese
1 cup shredded mozzarella cheese
1 cup spinach, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup breadcrumbs
1/4 cup parmesan cheese, grated
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing it horizontally, ensuring not to cut all the way through, then pound the chicken to about 1/2 inch thick.
In a large mixing bowl, combine cream cheese, mozzarella cheese, chopped spinach, minced garlic, Italian seasoning, salt, pepper, breadcrumbs, and parmesan cheese. Mix until well incorporated.
Stuff each chicken breast pocket with a generous portion of the filling, sealing securely with toothpicks or kitchen twine.
Heat olive oil in a sauté pan over medium heat and cook the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
Transfer the browned chicken to a greased baking dish, drizzle with extra olive oil if desired, and bake for 25-30 minutes or until cooked through and reaches an internal temperature of 165°F (74°C).

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 400
Sugar: 2 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: Feel free to substitute cream cheese and mozzarella with dairy-free alternatives or add sun-dried tomatoes for extra flavor. Ensure the chicken is completely sealed to prevent the filling from leaking out while cooking.