RUTH CHRIS’S STUFFED CHICKEN | JUICY CHICKEN BREAST

Preheat your skillet and add olive oil.

Prepare the filling by mixing regular cream cheese, garlic and herb cream cheese, sautéed spinach, Parmesan cheese, and sundried tomatoes.

Add a little extra Kobe Jack cheese to the filling mixture.

Butterfly the chicken breasts to create a pocket for stuffing.

Stuff each chicken breast with no more than 1 to 1.5 tablespoons of filling to prevent overflow during cooking.

Season the outside of the chicken breasts with olive oil and seasoning, rubbing it in well.

Place the stuffed chicken breasts in the warm skillet and flip them a couple of times to prevent burning.

Cook the chicken until it reaches an internal temperature of 165°F, pulling it off the heat at about 150-155°F and letting it rest for 5 minutes before serving.

Equipment Needed

Dietary

Allergens