Description
Elevate your dinner game with this luxurious stuffed chicken recipe inspired by Ruth’s Chris Steak House. Enjoy tender chicken breasts filled with a creamy, savory blend of cheeses and fresh herbs that will impress everyone at your table.
Ingredients
- Boneless, Skinless Chicken Breasts
- Cream Cheese
- Provolone Cheese
- Parmesan Cheese
- Fresh Spinach
- Garlic
- Fresh Herbs (Parsley, Chives, Thyme)
- Breadcrumbs
- Olive Oil
- Salt
- Black Pepper
- Garlic Powder
- Chicken Broth (optional for sauce)
Instructions
- Prepare the Chicken: Take your boneless, skinless chicken breasts. If they are very thick, butterfly them by slicing horizontally almost all the way through, then opening them up like a book. Alternatively, place them between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin to an even 1/2-inch thickness.
- Make the Spinach and Cheese Filling: In a medium bowl, combine the softened cream cheese, shredded provolone, grated Parmesan, and the thoroughly squeezed-dry spinach. Add the minced fresh garlic, finely chopped fresh parsley, chives, thyme, breadcrumbs, and a pinch of salt and black pepper. Mix everything together until well combined and creamy.
- Stuff the Chicken: Lay each prepared chicken breast flat. Spoon a generous amount of the spinach and cheese filling onto the center of each breast, leaving about a 1/2-inch border around the edges.
- Roll and Secure: Carefully roll the chicken breast tightly, starting from one of the longer sides. Secure the seam with 2-3 wooden toothpicks or tie it with kitchen twine.
- Season the Chicken: Lightly pat the outside of the stuffed chicken rolls dry with a paper towel. Season the exterior of each roll generously with salt, black pepper, and a little garlic powder.
- Sear for a Golden Crust: Heat 1-2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the stuffed chicken rolls into the hot skillet, seam-side down first. Sear for 3-4 minutes per side until each side is beautifully golden brown.
- Bake to Perfection: Transfer the skillet with the seared chicken into a preheated oven set to 375°F (190°C). Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the skillet from the oven. Transfer the stuffed chicken to a cutting board and cover loosely with foil. Let it rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Don't overstuff the chicken, as it can make it hard to roll and secure. Use a meat thermometer to ensure the chicken is perfectly cooked, and allow it to rest after baking for maximum tenderness.