Ruth's Chris Steakhouse commands a premium, and no wonder why: they have raised a number of the American classics to an iconic level! We noticed that Ruth's Chris stuffed chicken breast was particularly in demand, and we found out this amazing recipe that tastes exactly like the infamous restaurant. Despite the actual recipe being a closely guarded secret, this is the closest you'll ever find, and we found it too good not to share it!

Ruth's Chris Stuffed Chicken Breast Ingredients:

• 2 large chicken breasts
• (2) 8 oz package of cream cheese
• 1 cup shredded sharp cheddar cheese
• 1 PK dry Hidden Valley ranch seasoning
• ½ teaspoon pepper
• 2 teaspoon Worcestershire sauce (add it into the cheese sauce before you mix it all up)
• Salt
• Pepper
• Garlic& onion powder to taste
• Paprika for color

Directions:

Step 1: Preheat your oven to 450 degrees. Mix cream cheese with the Worcestershire sauce, the Hidden Valley ranch seasoning & the sharp Cheddar Cheese. You probably don't need to add any salt as the seasoning is already very salty. Make sure the mixture is really homogeneous and that the ranch dressing is well mixed

Step 2: cut open the chicken breast by creating pockets. Use a sharp knife to cut an opening in the thicker side of the breast, make sure you don't go all the way down soo there is only one opening

Step 3: stuff the chicken breast with all the mixture. Make sure you push enough stuffing to the end of the open pocket you cut into the breasts. Ideally, you want to have filling in every bite????

Step 4: Season both sides with salt, pepper, garlic & onion powder (watch out for the filling not to escape). Then sprinkle the meat with paprika to color it & give it a little darkness. Optional: you can close the breasts with toothpicks or butcher wire (see FAQ below).

Step 5: Place the breasts into your baking pan over a sheet of baking paper. Top them up with butter You can add foil to make an easier cleaning. Cook for 30 mins at 450 degrees. If you use a thermometer the inside of the chicken should reach 165 degrees.

Recipe Tips:

• Let the cream cheese warm up out of the refrigirator a couple hours before starting, which will make it easier to mix up. Use a mixer to mix up if you didn't.
• Make sure you cut an opening in the thickest side of the chicken breast
• If you want to get the result exactly like in the restaurant use instead a bone chicken breast: it gives more juice and holds more moisture and flavor because of the bone

Ruth's Chris Stuffed Chicken Breast Recipe FAQ:

How do you keep stuffed chicken breast closed?

You can use toothpicks, skewers, a baking dish, butcher’s twine, or even dry spaghetti. If you’re using toothpicks or skewers, make sure you soak them in water for at least 30 minutes before using them. This will prevent them from burning. If you’re using a baking dish, make sure you cover it with foil or plastic wrap to prevent the chicken from drying out. Another option is to use a silicone band to keep the chicken meat together

How to store chicken breast leftovers?

When you’re storing leftovers, it’s important to make sure the chicken is completely cooled before putting it in the fridge. You can store it in the fridge in an airtight container for up to four days.

How do you reheat Ruth’s Chris chicken breasts?

If you’re reheating Ruth’s Chris chicken, you can either microwave it or put it in a preheated oven. When reheating in the oven put the chicken breasts into a sheet of foil or baking paper to keep the meat moist.