Ruth Chris Stuffed Chicken Recipe
Get ready because you will first stuff the chicken and then stuff yourself with Ruth Chris Stuffed Chicken Recipe because it’s so irresistible that your stomach may need to send an official request to stop stuffing it.
Equipment
- Oven
- Mixing Bowl
- Sharp knife
- Baking Sheet
- Parchment paper
Ingredients
For Chicken:
- 2 large boneless chicken breasts
- 1 oz dry ranch seasoning mix
- 8 oz cream cheese
- 2 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For Dry Ranch Seasoning Mix:
- 2 oz buttermilk powder
- 2 tbsp dried parsley
- 1 tsp dried dill
- 1 tbsp dried chives
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Step 1. Preheat:
- That’s a must! Give a preheat temperature of 450 degree F to your oven.
Step 2. Mix:
- Find a bowl, prepare the seasoning mix by simply combining all the ingredients.
- Add the other wet stuffing ingredients in it and mix them.
- Make two portions of the mixture and make a log of them by rolling with your hands.
Step 3. Stuff:
- Open a pocket in each chicken because you gotta stuff it. Cut deeply but do not let it separate.
- Stuff the mixture inside and seal with toothpicks.
Step 4. Season:
- Mix paprika, salt and black pepper in a bowl.
- Season the chicken with this mix.
Step 5. Bake:
- Line a baking sheet with parchment paper.
- Arrange the stuffed chicken on it and bake for half an hour.
- Bon Appetit!
Notes
- For a uniform cooking, discipline your chicken breasts into an even thickness.
- Must do a security check to the stuffing and then seal with toothpicks.
- Tasting is a must! Give the stuffing mixture a try before stuffing. It saves you from later dissatisfaction.
- The top secret: sear in the skillet before baking, it will create an amazing crusty child to the chicken.
- Let the chicken rest before the final show, it will help the juices redistribute.