Ruth's Chris Stuffed Chicken Breast Copycat : You Won't Believe How Easy It Is

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and still melts well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Make the filling by combining 8 oz of softened cream cheese with 1 cup of shredded cheese and 3 tablespoons of ranch dressing mix in a bowl.

Add 2 teaspoons of Worcestershire sauce and 1/2 teaspoon of black pepper to the mixture and mix until well combined.

Put on gloves for cleanliness and divide the filling in half, shaping each half into a rough log.

Cut a slit in the thick side of each chicken breast without cutting all the way through.

Stuff each chicken breast with the filling, ensuring it's packed in tightly and using toothpicks to hold it closed if necessary.

In a bowl, mix garlic powder, onion powder, salt, and pepper to create a seasoning mixture.

Sprinkle the seasoning mixture on both sides of the stuffed chicken breasts.

Place the chicken breasts on a baking tray lined with parchment paper.

Sprinkle paprika on top of the chicken breasts.

Bake in a preheated oven at 450°F for 30 to 35 minutes, or until the internal temperature reaches 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens