Ruth Chris Stuffed Chicken Twist
This is a twist on the famous Ruth Chris stuffed chicken recipe
Equipment
- 1 Oven
- 1 Large bowl
- 1 Fork or food processor
- 1 Sharp knife
- 4 Toothpicks
- 1 Baking sheet (high sided)
Ingredients
- 8 oz cream cheese
- 1/2 cup shredded cheese
- 1 packet ranch dressing powder
- 1 to 2 sprigs thyme
- 2 tbsp butter
- 1 pinch parsley
- 1 tsp garlic powder
- 2 pieces chicken breast
- 1 pinch black pepper
- 1 pinch salt
Instructions
- Preheat the oven to 450 degrees fahrenheit.
- Prepare the stuffing in a large bowl. Use a fork or food processor to combine cream cheese, shredded cheese, ranch dressing powder, and thyme.Add a pinch of black pepper. Stir.
- Prepare the chicken breasts. Cut a hole in each for stuffing. Using a double-breasted chicken, use a sharp knife to cut a pocket in the long side of each breast. Cut the slit just big enough to fit your fingertip through.
- Stuff the cream cheese mixture through the pocket you cut and spread it evenly around the inside of the chicken with your fingers.
- Suture the pockets closed with toothpicks.
- Season the outsides of the chicken breasts with garlic powder, black pepper, salt, and parsley. Top with butter.
- Put chicken breasts in a high-sided baking sheet. Bake for 30 minutes. Add 2 minutes if the tops aren't golden-brown yet.
- Serve and enjoy!
Notes
Calories are higher if you leave the chicken skin on. Remove the chicken skin if you like!
