Ruths Chris Stuffed Chicken (Printable Version)
# What You'll Need:
→ Protein
01 -
2 large chicken breasts
→ Filling
02 -
240 ml cream cheese
03 -
120 g shredded mozzarella cheese
04 -
30 g fresh spinach
05 -
60 g chopped sun-dried tomatoes
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Coating and Cooking
09 -
15 ml olive oil
10 -
120 g breadcrumbs
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. Carefully slice the chicken breasts horizontally to form pockets, avoiding cutting through completely.
02 -
In a mixing bowl, combine cream cheese, shredded mozzarella, spinach, sun-dried tomatoes, garlic powder, salt, and pepper. Mix thoroughly until creamy and cohesive.
03 -
Fill each chicken breast pocket generously with the prepared mixture. Secure the edges with toothpicks if needed to prevent leakage.
04 -
Roll each stuffed breast in breadcrumbs until fully coated to ensure a crispy exterior after cooking.
05 -
Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 3 to 4 minutes on each side until golden brown to lock in juices and develop flavor.
06 -
Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 75°C and the chicken is cooked through with a crisp crust.
# Helpful Notes:
01 -
Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 75°C. Allow the chicken to rest after baking to retain juices.