Ruth Chris Stuffed Chicken Recipe
Our in-depth blog post on Ruth's Chris Stuffed Chicken provides step-by-step instructions, variations, and tips on how to store and reheat this dish.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz. garlic-herb cheese spread such as Boursin
- 4 tbsp. butter melted
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F.
- Using a sharp knife, cut a pocket in the thickest part of each chicken breast. Be careful not to cut all the way through the chicken.
- Stuff each chicken breast with 1 oz. of garlic-herb cheese spread. Use a spoon or your fingers to push the cheese spread into the pocket of the chicken.
- Season the chicken breasts with salt and black pepper, to taste.
- In a small bowl, mix together the melted butter, white wine, and lemon juice.
- Place the stuffed chicken breasts in a baking dish, and pour the butter-wine mixture over the top.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
