Blog Recipe

Top 7 Ruth Chris Stuffed Chicken Recipe in 2022

Are you looking for a delicious and decadent stuffed chicken recipe? Look no further than Ruth Chris. Their seven best ruth Chris stuffed chicken recipe formulae will captivate your taste buds and leave you wanting even more. There is something for everyone from Bacon-Wrapped Stuffed Chicken to Roasted Garlic Butter!

Tips for making the Ruth Chris stuffed chicken recipe

  • When using a boneless chicken breast, be careful not to over-pound. If pounded too thin, the butter will melt and leak from the middle of the chicken while cooking. Also, when cooking, use a pan that is slightly larger than your chicken breasts to help with even cooking and browning.
  • Lastly, leaving your chicken breasts whole will give you more finished product than when they are cut in half. If any butter leaks out, you can catch it in the pan with no problem.
  • If your cook chicken breast don’t stay together when rolling, use toothpicks to help hold them in place.
  • To save time, when making the Tasso ham and gruyere cheese blend, get your ingredients ready and put them in a Ziploc bag. Label the bag with the name of the recipe and cooking directions (i.e., two tablespoons chopped garlic; 1 tablespoon olive oil; mix well).
  • Have all of your ingredients out and measured before you start cooking. This way, you can move through the steps quickly and without distraction.

Top 7 Ruth Chris stuffed chicken recipe In 2022

1. Stuffed Chicken Breasts w/Bacon-wrapped Asparagus and Goat Cheese

Ruth Chris stuffed chicken recipe - Stuffed Chicken Breasts w/Bacon-wrapped Asparagus and Goat Cheese

Ingredients

  • 8 (4 oz.) Half of the skinless, boneless chicken breast
  • 1 tsp. Salt, divided, use
  • ½ tsp. pepper, divided use
  • ½ lb. bacon strips
  • 2 tbsp. olive oil
  • 1 ½ tsp. chopped fresh thyme
  • 1 (8 oz.) package goat cheese, softened
  • 24 thin asparagus spears, trimmed

Here’s How

Set chicken breasts between two sheets of heavy-duty plastic wrap; flatten to one-fourth inch thickness using a meat mallet or moving pin. Trim any ragged edges. Repeat with remaining chicken. Sprinkle 1/8 teaspoon salt and 3/8 teaspoon pepper over both sides of the chicken.

In a large nonstick skillet, cook bacon over average warmth for 10 minutes or almost crisp, occasionally turning. Remove bacon from pan; drain on paper towels, reserving 2 teaspoons drippings in pan. Cut bacon strips in half crosswise.

In the same pan, cook chicken over medium heat for 4 minutes on each side or until done. Remove from pan; keep warm. In the drippings, sauté asparagus for about 2 minutes or just until tender-crisp. Stir in remaining ¼ teaspoon salt and 1/8 teaspoon pepper.

Mix goat cheese and milk to achieve desired spreading consistency in a bowl.

Place one chicken breast half on each of four serving plates; top with 2 tablespoons cheese mixture and 5 asparagus spears. Spread 1 tablespoon cheese over cut side of remaining chicken breast halves; place on asparagus. Dividing evenly, sprinkle bacon over tops.

2. Roasted Garlic Butter Baste

Roasted Garlic Butter Baste

Ingredients

  • 2 heads garlic
  • 1 tsp. olive oil
  • 2 tbsp. butter softened
  • 8 (4 oz.) Half of the skinless, boneless chicken breast
  • ½ cup white wine salt and pepper
  • ¼ cup chopped parsley, divided use
  • 1/3 cup dry bread crumbs

How To make Roasted Garlic Butter Baste

Preheat oven to 350 degrees F. Cut ¼-inch crosswise slice from top of each garlic head; discard tops. Place the cut heads over twice the thickness of the heavy-duty foil (approximately 18 inches x 12 inches).

Drizzle with oil. Seal foil around the garlic, making a double fold in the top and crimping tightly to seal. Continue to bake for 45 minutes or until garlic is very soft. Slightly cold, press the garlic from the skin in a small bowl. Mash with butter until mixed.

Cut slits in chicken breasts to within 1/2 inch of edges; set aside 2 tablespoons of the garlic butter. Open slits and place a slice of ham and a cheese cube in each. Tight slits over ham and cheese; brush with reserved garlic butter. Spread with 1/4 cup parsley, pepper, and salt.

In a large pan over moderate heat, boil the chicken in the remaining olive oil for 5-7 minutes per side, or the bbq chicken on a charcoal grill juice is clear. Transfer to a platter; keep warm.

In the drippings, sauté breadcrumbs for 2 minutes or until golden brown, stirring constantly. Add wine and remaining garlic butter to mixture in skillet, stirring well with a wire whisk. Bring to a simmer; Boil for 3-5 minutes or occasionally stir until reduced. Stir in remaining parsley. Spoon over chicken and serve immediately.

3. Ruth’s Spicy Glazed Chicken Breasts with Green Onions

Ruth Chris stuffed chicken recipe - Ruth's Spicy Glazed Chicken Breasts with Green Onions

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 tsp. Salt, divided, use
  • ½ tsp. pepper, divided use
  • 1 tbsp. butter
  • 4 green onions, sliced

How to make Ruth’s Spicy Glazed Chicken Breasts with Green Onions

Place the chicken breasts between two sheets of heavy-duty plastic wrap; pound until about ½ inch thick using a meat mallet or rolling pin. Trim any ragged edges. Sprinkle with 1/8 teaspoon salt and 3/8 teaspoon pepper.

Melt butter in a large nonstick skillet over medium heat. Add the chicken; cook for 5-7 minutes on each side or no longer pink. Remove from pan; keep warm.
Add green onions, remaining salt, and pepper to drippings in pan; sauté for 1 minute or until tender. Spoon over chicken and serve immediately.

4. Chicken with Peanut Sauce

Chicken with Peanut Sauce

Ingredients

  • 2 skinless, boneless chicken breast halves, cut into strips
  • 1/3 cup chopped green onions
  • ¼ cup lime juice
  • ½ tsp. Salt
  • ½ tsp. ground ginger
  • 2 cloves garlic, minced
  • 1 tbsp. canola oil
  • ½ cup crunchy peanut butter
  • 2 cups hot cooked rice

How to make Chicken with Peanut Sauce

Place chicken, green onions, ginger, garlic, and salt in a plastic bag; seal bag. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove chicken from marinade; discard marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook until browned. Decrease the heat to low; cover and simmer for 5 minutes, stirring occasionally.

Stir peanut butter into saucepan; cook for 2 minutes or until bubbly Stir in lime juice; heat through. Serve over rice.

5. Italian-Style Stuffed Chicken Breasts

Italian-Style Stuffed Chicken Breasts

Ingredients

  • 2 tsp. dried rosemary, crushed
  • 1 tsp. garlic powder
  • ½ tsp pepper
  • 2 skinless, boneless chicken breast halves (4 oz. each)
  • 1/3 cup herb-seasoned stuffing crumbs
  • 2 slices mozzarella cheese, cut in half

How to make Italian-Style Stuffed Chicken Breasts

Combine rosemary and the following 3 ingredients; rub over chicken. Place 1/3 cup stuffing on each breast half. Top with a cheese slice. Roll up jelly-roll style, starting with a short side; tie with string.

Place in a greased shallow 1-qt baking dish. Bake at 350° for 30-35 minutes or until chicken juices run clear. Remove string before serving. Yield: 2 servings (serving size: 1 stuffed breast half).

6. Chicken Pot Pie

Ruth Chris stuffed chicken recipe - Chicken Pot Pie

Ingredients

  • 4 skinless, boneless chicken breast halves, cut into cubes
  • 1 tsp. salt
  • 1 cup sliced carrots
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 3/4 cup frozen peas
  • 1 (10 oz.) package refrigerated jumbo whole wheat biscuits

How to make Chicken Pot Pie

Heat olive oil in a large nonstick skillet over medium heat. Season chicken with salt; add half to pan and sauté for 10 minutes or until golden brown, stirring occasionally. Remove from pan with a slotted spoon—repeat procedure with remaining chicken.

Add carrots and onion to pan; cook for 5 minutes or until tender. Stir in broth, bay leaves, peas, and chicken mixture. Return to a boil; cover, reduce heat, and simmer for 15-20 minutes or until chicken is no longer pink. Discard bay leaves before serving.

Spoon mixture into 6 (10 oz.) ramekins or soufflé dishes; top each with a biscuit. Bake at 400° for 18-20 minutes or until biscuits are golden brown and no longer doughy. Yield: 6 servings (serving size: 1 pot pie).

Notes: 6 servings (serving size: 1 pot pie)

7. Cajun Shrimp and Sausage Jambalaya

Cajun Shrimp and Sausage Jambalaya

Ingredients

  • 1 tsp. olive oil
  • 1/2 lb lean smoked sausage, halved lengthwise and cut into half-moon pieces
  • 2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
  • 1/4 tsp. salt
  • 8 oz peeled and deveined shrimp
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 (14.5 oz) cans of no-salt-added diced tomatoes, drained
  • 3/4 cup uncooked brown rice

How to make Cajun Shrimp and Sausage Jambalaya

  • Heat the oil in a Dutch oven over medium heat.
  • Add sausage and cook for 3 minutes.
  • Stir in chicken and salt; cook for 5 minutes or golden brown, stirring occasionally.
  • Remove from pan with a slotted spoon.
  • Add shrimp to pan; sauté 2-3 minutes or until cooked through, stirring occasionally.
  • Remove from pan with a slotted spoon and set aside sausage and chicken.

Add onion and celery; cook for 5 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute, scraping pan to loosen browned bits. Add rice and remaining ingredients; bring mixture to a boil. Reduce heat and steam, covered, 20-25 minutes or until the rice is tender and liquid is absorbed (if necessary, add water during cooking time). Stir in sausage, shrimp, and chicken; heat through. Yield: 6 servings (serving size: 1 1/2 cups).

Notes: 6 servings (serving size: 1 1/2 cups)

FAQ About Ruth Chris Stuffed Chicken Recipe

Q: How do I know if the chicken is cooked through?

The best way to tell if your chicken is done is to measure the internal temperature with a meat thermometer. Chicken should read 165 degrees F in the breast or thigh when tested with a meat thermometer. Another way to tell that it’s cooked through is to cut into the center where the stuffing is.

If you see stuffing that looks too white or wet, it could mean that your chicken needs to cook rotisserie chicken longer. Remove the stuffed chicken from the oven and allow it to sit for about 5 minutes before slicing and checking the temperature.

Q: How do I know if my cheese is not fully melted?

The best way to tell if your cheese is melted is to look at it! If you spot a clump of cheese that has not fully dissolved, I recommend returning the pan into the oven and allowing the cheese time to dissolve. You don’t want this in your food when you eat it. Continue baking until your cheese is melted and golden brown.

Q: Can I freeze this recipe?

I do not recommend freezing this chicken recipe, as the ingredients need to be assembled so they can cook thoroughly before being served. You will check my other post regarding freezing stuffed chicken breasts here. 🙂

Q: What does it taste like?

The taste is lovely! If you’re trying to lose weight and love cheesy stuffed chicken, then this recipe is perfect for you. It has a great cheesy flavor that everyone will enjoy, and it’s much lower in calories than other options for stuffed chickens at rival restaurants. 🙂

Q: What sides go well with this dish?

I recommend steamed vegetables and a side salad to go with this dish. You can also try roasted potatoes or rice pilaf.

Q: How many servings does this recipe yield?

This recipe yields 6 servings (serving size: 1 1/2 cups). You can cut them into halves if you want to serve fewer people or eat one half for yourself! It’s perfectly okay to eat this dish and other dishes in your meal; be sure to add up the calories for a complete estimate.

Q: Does this stuffed chicken recipe taste like fast food?

No! This stuffed chicken has a lot more flavor and is much lower in fat and calories than most other competitors out there. It’s healthier too, which is always a bonus.

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Final Verdict

Overall, this is a great ruth chris stuffed chicken recipe for someone who loves cheesy foods. It’s lower in calories than most other stuffed chickens you will find at restaurants, and it has a less fat content.

Plus, the taste is fantastic! I love the way the rice tastes with all of the added seasonings! It’s definitely something I recommend trying, especially if you love cheesy stuffed chicken.

It’s effortless to make, and the taste is so great! Don’t be afraid to try it out; even my family members who are very picky about what they eat ended up loving it!

About the author

Grill Say